The warming spices in this creamy Gingerbread Smoothie provide so much comfort at this time of year. Not to mention it’s oh so nutrient dense!
This smoothie is high in fibre, protein, and calcium, and a good source of vitamin C (banana) and iron (molasses and chia seeds), protecting our immune system and keeping us healthy and strong.
And because of the blended nature of smoothies they are really gentle on our digestion which makes it that much easier for our bodies to assimilate and utilise all the nutrients.
This Gingerbread Smoothie can be enjoyed for breakfast, as a snack, or packed in an insulated drink container and sent to school.
Servings: 1
Equipment
- Blender
Ingredients
- 1 cup milk of choice I used unsweetened almond milk
- 1 large banana
- ¼ cup cashews
- 1 teaspoon chia seeds
- ¼ cup rolled oats
- 1 tablespoon yoghurt optional
- 2 teaspoons maple syrup or 2 Medjool dates
- 1 teaspoon blackstrap molasses
- ½ teaspoon ground cinnamon
- 1 x 1 cm fresh ginger peeled
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ½ teaspoon vanilla bean powder or extract
- pinch of all spice
- pinch ground nutmeg
Instructions
- Pop all the ingredients into a blender, blend for a couple minutes or until smooth
Notes
I like to let the smoothie sit for 5-10 minutes to allow the chia seeds to swell and thicken the smoothie. You can also store this smoothie in the fridge.
Tried this recipe?Let us know how it was!
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About the Author: Brenda Janschek
Brenda understands the onerous demands that modern life places on women. So she aims to keep things real and simple as she connects through her blog, personal coaching, presentations, popular online programs and delicious recipe eBooks. Brenda is super passionate about helping other busy mums develop and implement healthy nutrition and lifestyle habits that can be easily shared with their families and friends.
