The warming spices in this creamy Gingerbread Smoothie provide so much comfort against the rain and cold. Not to mention it’s oh so nutrient dense!

It’s 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.

If you’re looking for some lunch inspiration, take a look at my recipe ebook,  Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Cinnamon powder
Ginger powder
Cardamom powder
Nutmeg Powder
Chia Seeds
Oats

Print

Gingerbread Smoothie

Prep Time 5 minutes

Cook Time 2 minutes

Total Time 7 minutes

Servings 1

Author Brenda Janschek

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
• 1/2 teaspoon ginger powder
• ¼ teaspoon ground cardamom
• ½ teaspoon vanilla extract or powder
• pinch of allspice
• pinch 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.

If you make this smoothie please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Some other warming recipes you might like

7 Soups To Soothe the Soul
10 Warm and Hot Meals to Pack for School Lunches

Bren x