Dairy Free Gluten Free Peach Raspberry Smoothie Bowl
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Learn more →Ingredients
2 servings
For the smoothie base
- 1 ½ cups frozen peach slices
- 1 cup frozen raspberries
- 1 medium ripe banana, peeled and frozen
- ½ cup plain greek yogurt
Chef's tipChoose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture. - 2–4 tbsp milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 1 tbsp honey
For topping
- ½ cup fresh peach slices
- ¼ cup fresh raspberries
- ½ cup gluten free granola
- 2 tbsp chia seeds (optional)
- 1 tbsp honey, for drizzling
Instructions
- 1
Add the frozen peaches, frozen raspberries, frozen banana, Greek yogurt, 2 tbsp milk, and honey to a blender. Blend on high, using a tamper or stopping to scrape down the sides with a spatula, until completely smooth and thick — the mixture should hold its shape like soft-serve ice cream. Add the remaining milk 1 tbsp at a time only if the blender stalls; the base should be as thick as possible.
- 2
Divide the smoothie base evenly between two bowls, spreading it flat with the back of a spoon.
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