Layered Smoothie Jars with Toppings
4.4(794 ratings)These jars sit halfway between a smoothie and a breakfast bowl, with thick blended fruit layered around spoonfuls of dehydrated buckwheat crunch. The smoothies are made extra thick so the layers stay distinct instead of bleeding together. Prepare the buckwheat a day or two ahead, and assemble the jars on a board just before serving so the crunch stays crisp.
- Hands-on
- 40 min
- Dehydrate
- 12 hr
- Total
- 12 hr 40 min
- Serves
- 3
- Level
- Challenging
Method
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Step 1: Soak the buckwheat groats for an hour, rinse very well until no longer slimy, then toss with the date paste and spread thinly on a lined dehydrator tray.
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Step 2: Dehydrate at 115F for about 12 hours, until completely dry and crunchy, then break into small clusters and store in an airtight jar.
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Step 3: Blend one banana and half a cup of almond milk with the spinach and mango until very thick, spoon into a bowl and rinse the blender.
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Step 4: Blend another banana and half a cup of milk with the blackberries and acai, then repeat with the last banana, milk and raspberries for the pink.
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Step 5: Spoon half of each smoothie into its own jar, sprinkle over a tablespoon of buckwheat crunch, then add the remaining smoothie to create distinct layers.
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Step 6: Top each jar with kiwi slices, fresh berries, shredded coconut and hemp hearts, scatter extra buckwheat on the board and serve with long spoons.
Same technique, different aisle
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