Ingredients:

For the Smoothie Bowl:

• 1  banana, sliced
• 1/2 cup frozen mixed berries (such as strawberries, blueberries, raspberries)
• 1/2 cup unsweetened almond milk or coconut water
• 1/4 cup Eoss Classic or Greek yogurt (optional, for added creaminess)
• 1 tablespoon honey or maple syrup (optional, depending on sweetness preference)

For the ANZAC Biscuit Crumble:

• 4 ANZAC biscuits, crumbled
• 1 tablespoon coconut oil, melted
• 1 tablespoon honey or maple syrup

Toppings:

• Sliced fresh fruits (such as bananas, strawberries, raspberries, blueberries)
• Fresh mint sprigs
• Shredded coconut
• Chia seeds
• Drizzle of honey or maple syrup (optional)

Instructions:

1. Begin by making the ANZAC biscuit crumble. Preheat your oven to 350°F (180°C). In a small bowl, mix together the crumbled ANZAC biscuits, melted coconut oil, and honey or maple syrup until well combined. Spread the mixture evenly on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until golden brown and crisp. Remove from the oven and let it cool completely.
2. In a blender, combine the banana slices, mixed berries, almond milk or coconut water, yogurt, and honey or maple syrup (if using). Blend until smooth and creamy. If the mixture is too thick, you can add more almond milk or coconut water, a little at a time, until you reach your desired consistency.
3. Pour the smoothie mixture into bowls.
4. Top the smoothie bowls with sliced fresh fruits, shredded coconut, chia seeds and mint.
5. Sprinkle the ANZAC biscuit crumble over the top of each bowl.
6. If desired, drizzle with a little more honey or maple syrup for extra sweetness.

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