NEAPOLITAN LAYERED SMOOTHIE
SERVES 4 SUITABLE FOR DAIRY FREE, GLUTEN FREE, VEGAN
1 cup buckwheat, soaked in water for 2 hours
BASE LAYER
½ cup unsweetened almond milk 1 frozen banana
1½ cups frozen blueberries
MIDDLE LAYER
½ cup unsweetened almond milk 2 frozen bananas
TOP LAYER
½ cup unsweetened almond milk
1 frozen banana
1½ cups frozen raspberries
1. Blend all the ingredients for the base layer in a food processor or blender. Drain the buckwheat and add half, stirring well. This will allow the smoothie to thicken.
2. Pour the base layer into 4 jars or cups and place in the freezer for 10 minutes to set.
3. Blend the ingredients for the middle layer.
Add half the remaining buckwheat and stir well.
Pour over the base layer and return to the freezer for 10 minutes to set.
4. Blend all the ingredients for the top layer.
Add the remaining buckwheat and stir well. Pour over the white layer.
5. Add your desired toppings. We’ve used raspberries, millet puffs and desiccated (shredded) coconut.