The lack of spring (entirely forgiven in light of the recent outpouring of unbroken, blistering sunshine) wasn’t all bad. UK cooler conditions caused a slower growth and more time for the plants to develop in the soil, equalling plumper, juicier, sweeter berries. Make the most of the 2013 vintage crop by blitzing and freezing to use in recipes throughout the year. And gorge on beach body smoothies in the meantime. This is a great breakfast option as the almonds and oats are not only good for you, they fill you up for longer. As with this recipe, unearth inspiration and berry buddies with our Gather & Gather friend, Niki Segnit’s indispensable Flavour Thesaurus.
Feeds: 2 as a breakfast or 4 as a dessert
1 tbsp / 12 almonds – I like skins on
3 tbsp oats
1 tsp cinnamon
1 bunch fresh mint
1 dsp Sweet Freedom / Agave / honey
300ml rice milk (or cows milk)
100ml cold water 2 tbsp yoghurt, optional
In a blender, blitz almonds and oats until they resemble a sawdust like texture. You’ll need to scrape down the sides after about 5 seconds and repeat.
Follow with remaining ingredients and blend till smooth. You can also add yoghurt for a thicker, more filling smoothie. If so, you may want to thin out slightly with some water or milk.
Not wishing to disparage the best of berries, but this recipe’s just as good without the strawberry or mint when your frozen stash runs out: nutty banana cream.