After a couple of weeks absent from blogging due to moving house and travelling to Crete, I’m back with a brand new recipe: my gluten free blueberry smoothie bowl!
Traditionally, a smoothie bowl is reserved for hot, summer days when you need a light and refreshing breakfast. However, what has been up with the weather in the UK this month? There was the horrendous wind, rain and then sunshine this weekend! I know I’m being incredibly British talking about the weather, but something has to be said. We even put the heating on last week – in August!
Whether it’s hot or cold, there’s always time for a delicious smoothie in the morning and this gluten free blueberry smoothie bowl is a definite winner!
Thick, creamy, blueberry heaven is pretty much how I would sum up this bowl. Using frozen blueberries creates the most delicious thick texture, which is the perfect consistency for this breakfast. The aim of a smoothie bowl is for the base to be able to hold all of your delicious toppings, so having it thick and creamy is vital!
If you prefer to drink your smoothies rather than eat them out of a bowl, simply use fresh blueberries instead of frozen and you’re all set to go! Drinkable smoothies are perfect for busy mornings and mid-morning snacks (although you will miss out on those yummy toppings!)
If you’re looking for more summer breakfast recipes, why not try the following bowls;
150g frozen blueberries
2 ripe bananas
2 tbsp GF oats
1 tbsp chia seeds
125ml milk of choice
2 tsp honey/maple syrup
- Add all the ingredients to a strong blender and blend until smooth.
- Transfer to a bowl and top with your favourite nut butter and extra berries – enjoy!