I am obsessed with Acai Bowls, I have it at least twice a week, or sometimes even more! (Some call me an Acai Addict haha). I usually get my Acai fix at Project Acai @ Takashimaya or An Acai Affair @ Katong! Both places are definitely my go to places! I did a short review on An Acai Affair so please do check it out! But for now, let me just share with you this quick, healthy, vegan and easy Acai Bowl recipe.
2 Sambazon Original Blend Packets
3 table spoons of coconut water
Handful of frozen spinach
Toppings: Fresh Seasonal Fruit (I used Mangoes and kiwis), Rolled Oats and Chia Seeds. However, granola, coconut flakes, hemp seeds and bananas make really great toppings as well!
How To Make It:
Put everything in the blender (make sure to break up the packs), blend until really thick/smooth – adding more coconut water/non dairy milk if necessary – then pour into a bowl and top with all the endless toppings you want! If it is too watery, put it in the freezer for about 15 minutes before consuming.
Head over to this page for more Acai recipes. Whatever recipe you try, it’ll turn out fabulous, trust me!
Where Can I Get It:
I got my the frozen Acai packets from Project Acai @ Takashimaya, Ngee Ann City. They have a whole fridge dedicated to all things Acai/take home Acai packets. They even have Acai Ice Cream! Bare in mind that they don’t give any dry ice and it needs to be in a freezer back home safest within 40 to 45 minutes.
391 Orchard Road
Takashimaya Shopping Centre,
Ngee Ann City
Feel free to ask me any questions and if you haven’t had an Acai Bowl before, what are you waiting for! Go get some ASAP! 😉
Food! Don’t we all love to eat! I especially love me some sweet treats and this definitely hits my sweet tooth right in the bulls-eye. This recipe is a much healthier option than other recipes out there and actually only needs a couple of ingredients.
3 to 4 ripe spotty bananas (Peeled and mashed)
½ coconut sugar
1.5 to 2 cups of purpose/plain flour (I used whole wheat all purpose flour)
1 cup soy milk (reduced sugar)
1 tbsp baking powder
1/2 a cup of rolled oats
1 tbsp chia seed
1 tbsp flax seed
⅛ tsp cinnamon
Preheat the oven to 170°C (340°F).
Roughly chop the bananas, place them into a large bowl and mash them with a fork to obtain a thick puree like consistency.
Add in the coconut sugar, the soy milk, the cinnamon and stir well to incorporate them.(You can use a whisk to whisk them together)
Add in the flour and mix it in a little at the time, do not just pour all the flour in. Then, tip in the baking powder and mix well.
Grease a loaf pan with coconut oil, pour in the batter and level it with a spatula.
Place the bread in the oven and bake the bread for about 60 minutes, rotating the loaf pan every 30 minutes to allow for even browning and cooking.
To prevent the surface of the bread from burning, remove the bread from the oven after 40 minutes and cover it with aluminium foil.
At the end of the cooking process, pierce the bread with a fork or chopstick to ensure it is cooked. If it is cooked, the pick will come out dry and with no mixture on it.
Make sure to let it cool for at least 20 minutes or so! Yes the temptation to just devour it right away is so strong but letting it cool and settle down really makes a difference so just be patient!
*FYI this banana bread is more of a denser bread and is best eaten warm! Vegan choco chips or swirling peanut butter in are great add ins as well!*
Yumz in my tumz! I hope you’ll try this simple yet healthy banana bread recipe asap and enjoy it as much as I do!