Gingerbread smoothie recipe
I made this smoothie for National Gingerbread Day (yes, it’s a real day and it was November 21). This smoothie was very tasty, not to mention healthy! The best part of this recipe is that it is naturally gluten, dairy and egg free. Almost everyone can enjoy it.
It is also a great recipe to make with your children. With only a few ingredients they can do it themselves.
I used homemade almond milk because it is easy to make and I like to have it at hand, but you can buy almond milk if you want. Make sure you buy an organic brand without sugar.
- 1 cup of homemade almond milk
- 1/2 teaspoon ground cinnamon
- 2 frozen bananas, peeled, sliced and lightly thawed
- 1 teaspoon of molasses
- 1 and 1/2 teaspoon fresh grated ginger
- 1 vanilla vanilla (How to use the vanilla seed) or 1 teaspoon pure vanilla extract (recommended without alcohol)
Start by adding the liquid to your blender followed by the soft fruit. Mix at high temperature for 30 seconds or until the shake is creamy.
Fat: 1 g
Calcium: 1% RDA (recommended daily amount)
Iron: 0.6 mg
Vitamin A: 6% RDA
Vitamin C: 27% RDA
This shake is also a rich source of folate, vitamin B2 – B6, copper, magnesium, manganese and potassium.