|Smoothie of the Moment → Roasty Toasty!|
This smoothie is adapted a little bit from Teff Love, but not by much. It's a lot different than most of the smoothies I make, it's not very fruity, and the texture is a bit thicker due to the fluffy nature of flax. This smoothie has more of a roasted thang going on, and the banana is all the fruit this drink needs.
I usually add a date to mine, to balance the cocoa/carob and roasted flavor just a bit, but you should sweeten yours however you like. You don't really follow recipes anyway, right?
Since this smoothie is bursting with omega-3s from the flax, I usually go nuts and add even more by way of my favorite omega 3 oil (7 Sources), but that's only because my body really needs it.
Makes about 2 cups
Before you start, please read through the notes and recipe below!
As with any smoothie, you can switch this up in whatever manner pleases you--sometimes I even add spinach.
I like this smoothie best on the thin side, so the only thing I wouldn't change is the addition of ice. If you don't want to add it, be sure to add extra milk or water, so the flax won't thicken it up too much. Even with the ice, sometimes I thin it out as I drink it, because I prefer smoothies less fluffy and more the consistency of a thin shake.
I usually add a date and sometimes a tiny bit of stevia, but add whatever you like. Maybe just not more fruit, because I've tried that before, and it did not go well.
And, my most favorite way to drink this is with carob! I used cacao in this post, because I needed a little caffeine in my morning, but if you love carob like I do, it's the besssssst.
What You Need:
♥ 1/4 cup flaxseed
♥ 1 cup vegan milk (I prefer soymilk)
♥ 1 frozen banana
♥ 2 tablespoons cocoa, raw cacao or carob powder
♥ 1/2 teaspoon ground cinnamon, optional
♥ sweetener of choice (a date, agave, stevia, etc.)
♥ 1/2 teaspoon pure vanilla extract
♥ 2 big handfuls of ice
♥ water to thin, if necessary
What You Do:
Put the flax-seed into a medium saucepan or skillet and toast over medium heat until the seeds begin to pop. Cover the pan, and continue to cook another 2 to 2 1/2 minutes, shaking the pan frequently, to keep the seeds from burning.
Remove the pan from heat, carefully remove the lid (when the seeds have stopped popping), and transfer them to a plate. Let cool, and grind however you grind spices (a dedicated coffee grinder is great), and transfer again to a blender. If you have a high-speed blender, you can transfer the hot seeds directly to your blender jar and skip the grinding step. Promise me you'll be careful--hot seeds are hot!!
Add the milk, banana, cacao or carob, cinnamon, if using, a little sweetener and vanilla. Blend until combined, then with the motor running, add in the ice until the smoothie is thinned out and icy.
Adjust the sweetener to taste, and if necessary, add more water to thin the smoothie out.
For more smoothie inspo, click on the SMOTM (smoothie of the moment) label at the bottom of the post! YUM SMOOOOOTHIES.
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