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DREAMIN' OF GINGERBREAD SMOOTHIE

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Satisfy your sweet tooth the healthy way with this delightfully creamy gingerbread smoothie.  It gets that classic flavour from a mixture of spices and blackstrap molasses.  Plus it's packed with veggies and fibre as well as healthy fats and protein for a super satisfying start to your day!

I have done many different iterations of this shake and love it every time.  See notes below for some options to customize it to your liking!

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For 2 servings, blend together until smooth:

  • 1 to 1 1/2 cups unsweetened almond milk, adjusted to desired consistency (I like to use my Almond Cow to make homemade plant-based milk)

  • 1/2 cup canned organic full-fat coconut milk*

  • 1/2 to 1 frozen banana*

  • 1 cup frozen cauliflower rice or steamed-then-frozen cauliflower*

  • 4 Tbsp gluten-free shelled hemp seeds

  • 1/3 cup raw walnut pieces (pre-soaked if needed for better digestion)*

  • 2 pitted Medjool dates*

  • 2 Tbsp blackstrap molasses

  • 1 tsp pure vanilla extract

  • 1/2 to 1 tsp ground Ceylon cinnamon, adjusted to taste

  • 1/2 tsp or more ground ginger, adjusted to taste

  • pinch or two of ground nutmeg and allspice, adjusted to taste

*Modification Options:

Extra Creamy: For an extra creamy and satisfying smoothie, replace the almond milk with additional full-fat coconut milk.

Protein Alternatives: Omit the hemp hearts and add 2 Tbsp Nuzest Clean Lean Just Natural or Smooth Vanilla protein powder or 1/2 cup Greek yogurt.

More or Less Carb: I love adding veggies to my shakes and cauliflower is a great mild-tasting option.  It brings minimal sugar but loads of vitamins & minerals, fibre, antioxidants, and extra creaminess, too!  For a lower-carb version, use cauliflower in place of banana, omit the dates and/or molasses, and add Lakanto monkfruit sweetener or stevia to taste.  Alternatively, if you are craving an extra sweet treat, you can omit the cauliflower and use additional banana instead.

Nut-free: Finally, this smoothie is great nut-free.  Use nut-free milk and omit the walnuts.   




This recipe was originally published on December 21, 2017. It was updated December 13, 2018.