DC
I love coming across ingredients I’ve never heard of before. It gets me excited about how much there is in this world to eat! Achacha is a small fruit with orange skin and white flesh that has a sweet and tangy flavour. It’s from Bolivia but has much in common with tropical fruits such as mangosteen or lychee. It’s in season in December and January, and you can look for it at growers or organic markets. Freeze the pulp for further use if you find any. Blueberries are a great substitute.
1/2 cup almond milk
1 banana, frozen
1/2 cup frozen blueberries
1/2 cup achacha pulp, frozen
2 teaspoons almond butter
1 scoop vanilla protein powder (optional)
Gluten Free Spiced Granola, to serve (see page 118)
extra frozen blueberries, to serve
1 Combine the milk, banana, blueberries, achacha, almond butter and protein powder in a blender. Process until thick and smooth. You can add more almond milk if need be (it should finish like a slightly thin sorbet).
2 Pour into a bowl and serve topped with granola and blueberries.
Serves 1