Brighten up your day with this delicious acai bowl recipe from nutritionist Madeleine Shaw. Bursting with antioxidants and vitamins, it’s perfect for breakfast or as a snack!

Serves 2


Toasted Buckwheat Granola

250g raw buckwheat groats

100g almonds flakes

50g cashews

50g sunflower seeds

4 tbsp. of chia seeds

70g coconut flakes

6 tbsp. of maple syrup

4 tbsp. of coconut oil

1 tablespoon vanilla extract

A pinch of sea salt

Acai Bowl

4 tablespoons Acai Berry Powder

150ml of coconut milk

1 handful of frozen blueberries

1 handful of frozen strawberries

2 frozen bananas

½ mango

2 soft medjool dates, pitted

Toppings: Sliced mango, granola, cacao nibs, berries, edible flowers and nut butter


Toasted Buckwheat Granola 
Preheat the oven to 175°C. Line a large baking sheet with baking paper.

Place the buckwheat, almonds, cashews, sunflower seeds, chia seeds and coconut flakes in a large bowl.

In a small sauce pan melt together the maple syrup and coconut oil. Once melted stir in the vanilla and a pinch of salt remove from the heat and pour the mixture over the buckwheat mix and mix well.

Spread evenly over the roasting tray (you may need two). Bake for 25-30 minutes, stirring 1 to 2 times throughout cooking. Allow to cool completely before serving.


Acai Bowl 
Into the blender, add the acai powder, coconut milk, berries, bananas, mango and dates. Blend until completely smooth. Pour the smoothie into bowls.

Top with granola, sliced banana, berries, cacao nibs, cashew butter, flower and sliced mango.

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