Breakfast · Fruit · Smoothies

Autumn Smoothie Bowl

I really enjoyed making smoothies this past summer. They are really quick, easy, convenient, healthy, and of course, delicious!

I sneaked in a last bowl of cold goodness, which I had for brunch, since it was already too chilly this morning for a cold meal.

Not only is it pumpkin season, but for fruit lovers, it is also Persimmon season.

Gluten-free Persimmon Smoothie Bowl

(naturally gluten-free, egg free, sugar free, oat free, corn free, soy free, dairy free)


Servings: 1-2

By: gfchopstix

Prep time: 5 minutes

cooking time: none


  • 2 medium sized frozen bananas
  • 1 ripe persimmon
  • 1/4 cup of non-dairy milk, or water, or tea (I used Rooibos)
  • Nuts, berries, coconut, or seeds for serving
  • Cinnamon, or other spices


This is the easiest part, of course.

  1. Remove peeled, frozen banana from freezer and leave to thaw for a few minutes
  2. Wash the persimmon, peel and cut up into segments, or pieces (depending on how ripe it is)
  3. Place the frozen banana, and a quarter cup of water (milk or tea),  into a blender
  4. Blend on high for about 2 minutes, until thick, creamy and smooth
  5. Add a quarter teaspoon of cinnamon powder or other spice
  6. Add the persimmon and pulse a few times, until well incorporated
  7. Slowly pour into a serving bowl
  8. Top with any (or all), of your favourites
  9. Grab a spoon and tuck in!



Step 1: Place the frozen banana, tea (milk or water) into a blender and cover with the lid. Blend on high for about 2 minutes.



Step 2:  Add the cinnamon powder, or other spice, and persimmon. Close and pulse until blended.


Step 3: Slowly pour into one or two bowls.


5 thoughts on “Autumn Smoothie Bowl

    1. Thanks for your kind words, Inger! Well, not my original idea, but the recipe is :p When the weather is warm, a nice cold smoothie bowl is wonderful. Now of course, we’re looking for warmer options, like porridge and pancakes.

      Liked by 1 person

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