Bakewell tart smoothie bowl - vegan + gf + sf

There’s a time when experiments go very wrong in the food world and then there’s times when you feel like you’ve smashed it. I’m not normally one to blow my own trumpet but this ‘Bakewell Bowl’ was the latter.

The inspiration came to me, this weekend when my Dad was tucking into what looked like a delicious french cherry and almond tart. Being a non-dairy eater, this was a definite no-go but I was filled with jealousy at the thought of that almondy-fruit taste! So I thought why not recreate that flavour and combine it with another of my favourite things: smoothie bowls.

As Nakd did with the Bakewell Bar, I have done with the bowl. By adding  toasted ground almonds and flakes and organic almond flavouring to the smoothie mix, this bowl satisfied my tart desire and felt like eating cake for breakfast! (until I have time to make a dairy-free version of the tart of course)

I used raspberries in the berry swirl as it's what I had to hand but cherries / strawberries would work well too! By adding tofu into the smoothie, it creates a thick and creamy texture as well as being a source of plant protein.

To get some superfood benefits I threw in some baobab powder to the almond smoothie for an energy boost and acai to the berry swirl for some essential fatty acids.

RECIPE (serves 1)

INGREDIENTS

Almond smoothie 1 large frozen banana 25g silken tofu 2 tbsp almond milk ½ tsp organic almond flavouring 1 tsp Aduna Baobab Powder 1 tsp pure canadian maple syrup (not needed if banana was v ripe)

Berry smoothie Handful of frozen raspberries 25g silken tofu 1 tbsp almond milk ½ tsp cinnamon 1 tsp Sevenhills Acai Berry Powder

Toppings 1 tbsp ground almonds 1 tbsp almond flakes Strawberries Raspberries

METHOD

Begin by toasting the almonds and ground almonds.

Heat a skillet or frying pan over a medium heat and allow the almonds and flour to toast until

golden/ fragrant.

Remove from the pan and leave to one side.

For the almond smoothie.

Add all the ingredients,except the tofu to a high-speed blender and blitz until smooth, stopping regularly to push down the sides.

Add the tofu and continue to blend until thick and creamy.

Scoop out from the blender with a spatula into a bowl and place in the fridge.

Give your blender a quick rinse and then add all the berry smoothie ingredients. Blend until evenly combined.

Pour the berry smoothie into the centre of the almond smoothie and swirl gently to the outer edges with a spoon.

Chop your fruit and place on top with a scattering of toasted almonds and almond flour.

Grab a spoon and treat that sweet-tooth!