Members recipe
Lavender Blueberry Bowl with Buckwheat Crispies
4.6(80 ratings)Frozen blueberries blended with plenty of creamy cashew milk and banana turn a gentle lavender shade, and a pinch of culinary lavender makes the flavour match the colour. Instead of puffed cereal, crisp sprouted buckwheat groats from the dehydrator give the same light crackle. Arrange the colourful fruit in small clusters so each spoonful is different.
- Hands-on
- 25 min
- Dehydrate
- 12 hr
- Total
- 12 hr 25 min
- Serves
- 2
- Level
- Challenging
Method
This one lives on the members shelf
A soft lilac smoothie bowl scented with dried lavender, decorated with pink dragon fruit, strawberries, kiwi and airy dehydrated buckwheat crispies. Join to see the full ingredient list, every step and the kitchen tip.
Monthly
$8.99/ month
Every members-only recipe with new additions each week. Turn off renewal from your account at any time.
Annual Save 26%
$79.99/ year
The full library for twelve months, billed once - about $6.67 a month.
Already a member? Sign in
Same technique, different aisle
More from Smoothie Bowls
Keep cooking without the stove
Kiwi Strawberry Granola Bowl with Mint
A pale green banana-spinach smoothie base topped with kiwi rounds, halved strawberries, raw buckwheat granola and fresh mint for a bright, crunchy start.
Layered Acai Cup with Coconut Granola
A tall acai cup layered with thick berry sorbet, sliced strawberries and golden dehydrated coconut buckwheat granola, easy to carry out the door.
Tropical Mango Dragon Fruit Bowl
A sunny chopped fruit bowl of pink dragon fruit, ripe mango and kiwi, finished with passion fruit dressing and served with a wooden spoon.
Sunlit Raspberry Banana Smoothie Bowl
A tart, rosy raspberry smoothie bowl lined with fresh banana slices, simple enough for weekdays and lovely eaten outside in the morning sun.