The Gingerbread Smoothie Bowl
The Gingerbread Smoothie Bowl
The Gingerbread Smoothie Bowl
Nothing quite says holidays like good ‘ol gingerbread. We see this not-too-sweet treat pop up in cookies and bread and…smoothie bowls! My protein rich gingerbread smoothie bowl tastes just like cookie dough with all the spicy goodness of fresh ginger.
So why not peel the ginger? Simply because it’s not necessary! Fresh ginger peel will be undetectable after blending. Leaving the peel on also wastes less of this flavorful root, not to mention time digging around all those nooks and crannies with a vegetable peeler or a spoon.
This is a fun smoothie bowl if you’re in a gingerbread cookie dough for breakfast mood but want to keep it healthy too!
Ingredients
2 large very ripe bananas
1½ cups of white beans (one 15 oz. can) drained and well rinsed
¼ cup (2 oz.) of unsulphured black strap molasses
¼ cup (2 oz.) of unsweetened almond milk
½ teaspoon of apple cider vinegar
2/3 cup (62 grams) of rolled oats
1 tablespoon (1” piece) of raw ginger, skin on
1 teaspoons of cinnamon
¼ teaspoon of nutmeg
¼ teaspoon of cloves
1/8 teaspoon of fine sea salt
2 large medjood dates, pitted
1 tablespoon of ground chia seeds
Chopped pecans and cranberry slices for topping
Makes 2-3 bowls
Method
1. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, just measure out 1½ cups.
2. Add the beans and bananas to a blender container, along with the molasses, almond milk, vinegar and oats, followed by the ginger, cinnamon, nutmeg, cloves, salt, dates and ground chia seeds. You can buy chia seeds that are already ground or just put whole seeds in a small coffee or spice grinder and blitz for about 10 seconds.
3. Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
4. Scoop the lovely gingery goodness which will be the consistency of loose cookie dough into two or three bowls, top with chopped pecans and cranberry slices.
To learn more, click/tap on the ingredients in bold.
Other recipes with ginger you might like to try:
Printable Recipe Card:
The Gingerbread Smoothie Bowl
Ingredients
Instructions
- If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, just measure out 1½ cups.
- Add the beans and bananas to a blender container, along with the molasses, almond milk, vinegar and oats, followed by the ginger, cinnamon, nutmeg, cloves, salt, dates and ground chia seeds.
- You can buy chia seeds that are already ground or just put whole seeds in a small coffee or spice grinder and blitz for about 10 seconds.
- Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
- Scoop the lovely gingery goodness which will be the consistency of loose cookie dough into two or three bowls, top with chopped pecans and cranberry slices.
Calories
372.94Fat (grams)
3.55Sat. Fat (grams)
0.62Carbs (grams)
76.81Fiber (grams)
12.22Net carbs
64.59Sugar (grams)
28.80Protein (grams)
12.94Sodium (milligrams)
100.72Cholesterol (grams)
0.00Nutritional information is calculated before adding toppings.