Of which 24.5 g sugars and 7.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Potassium (banana) · Vitamin E (almond) · Magnesium (almond)
Allergens gluten (oats), tree nuts
Açaí bowl with granola
Açaí blended ice-cold, topped with granola, banana and strawberry.
Ingredients
- 100 g (3½ oz) frozen açaí pulp
- 1 frozen banana (120 g / 4 oz)
- 100 ml (½ cup) almond milk
- 40 g (1½ oz) sugar-free granola
- fresh banana, sliced — to decorate
- 60 g (2 oz) fresh strawberries
- 1 tbsp shredded coconut (8 g)
- 8 g chia seeds
Method
- In the blender, blend the açaí pulp, frozen banana and almond milk until thick and creamy.
- Transfer to a deep bowl.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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