Blackcurrant Bowl | Recipe

Of all berries I love blackcurrants the most. They grow very easily in northern Europe and every year while I was growing up, I would pick them from late August until the beginning of September. A fair amount went into my mouth while harvesting, but my mom didn’t mind because she thought it was good to strengthen my immune system for the winter. She used those nutritious berries to make jam, juice, and compote, and we would also rinse and freeze them for later. I like to call blackcurrants “the Nordic acai” since they have a very similar nutritional value and they are locally grown. If you prefer your breakfast on the sweeter side, feel free to add a sweetener of your choice, such as a finely chopped pitted Medjool date, coconut sugar, or maple syrup. I also like to add nutrients to my breakfast bowl, especially if they are in powder form, such as vegan collagen and probiotics. Collagen is great for my skin and bones, and as I grow older I can really feel the good they do me. I add the probiotics to strengthen the friendly bacteria in my digestive system. Normally, I get probiotics from fermented food and drinks, but sometimes my body calls for more. Both collagen and probiotics can be left out if you prefer. 

Ingredients

• 2 bananas (240g), cut into chunks (if frozen, the texture will be thicker)
• 1 teaspoon vegan collagen powder
• ½ teaspoon vanilla extract
• ½ cup (120ml) almond milk
• pinch of sea salt
• sweetener of choice, such as coconut sugar or maple syrup (optional)
• 2 capsules of vegan probiotics (50–100 billion each capsule) or acidophilus supplements
• 1½ cups (225g) frozen blackcurrants

For the toppings:

• banana slices
• blueberries or fresh berries in season
• toasted coconut flakes
• almond butter
• hemp seeds
• pumpkin seeds

Serves: 2
Time: 15 minutes

Method

Put all the ingredients, except the blackcurrants and toppings, into a blender and blend until smooth. (When adding the probiotic, open the capsules and pour the powder over the other ingredients.) While the blender is running, remove the filler cap in the lid and add the frozen blackcurrants, about 1 tablespoon at a time through the ‘hole’. This method makes the texture thick and smooth. Pour into serving bowls, top with whatever toppings you like. It’s great with some banana slices, blueberries, toasted coconut flakes, and almond butter. Sprinkle with hemp seeds and pumpkin seeds and serve.

This bowl (without the toppings) will keep in the refrigerator for up to a week or in the freezer for 6-9 months.