Gluten Free - Dairy Free - Refined Sugar Free
Sometimes, especially during the holiday season, I'll have cravings for a particular molasses or gingerbread cookie that my mom used to make. Being without a kitchen these days, I'm finding creative ways to fulfill these cravings and feel just a hint of holiday spirit. Gingerbread in a glass is intended to be a dessert smoothie that fulfills these sweet cravings. While it's a cold shake, it has warming spices to ground and uplift you during the winter season.
Molasses is a natural sweetener. This means that it is still sugar, so it should be used in moderation. The bonus of this natural sweetener is that it contains health promoting minerals (as opposed to refined table sugars). Blackstrap molasses is rich in manganese, copper, iron, vitamin B6, magnesium, calcium, potassium, and selenium. Look for unsulphered molasses to avoid the processing chemical that many folks are sensitive to. This recipe uses a minimal amount of molasses, due to the intensity of its flavor. If you're a lover of this distinct flavor then taste and add more, if desired.
Using fresh ginger in this dessert smoothie gives it a bright, fresh sparkle that wakes up your senses and provides you with anti-inflammatory compounds. Ginger is also known to aide in digestion, so this is a nice addition to this treat.
The avocado may sound funny to some, but don't forego on this key ingredient. Avocado contains satiating healthy fats that leave you feeling full for longer, as well as, help make your shake smooth and creamy.
Enjoy this shake as a treat for yourself or serve it at your next party! Just fill small shooter sized glasses with this gingerbread goodness and wet your guests appetite for sweet holiday treats without promoting over-indulging.
Prep: 5 minutes
Makes: 1 serving
- 1 cup dairy free milk of choice
- 1 frozen banana, quartered
- 1/4 of an avocado, peeled
- 1 Tbsp. chocolate chips or cacao nibs
- 1 tsp. black strap molasses
- 1 - inch fresh ginger, peeled and diced/grated
- 1/2 tsp. ground cinnamon
- Splash vanilla extract
- Pinch sea salt
- A few ice cubes
- Optional: 1 Tbsp. collagen or protein powder
- Combine all ingredients in a high-speed blender. Blend until smooth and creamy. Pour into your fanciest glass and enjoy!
Prep: Peel and chop ripe bananas into quarters and freeze in an airtight container for future use. This way, you always have ripe bananas for future smoothies or baking. Frozen bananas add that creamy factor to smoothies and cut down on waste.
What do you think? Is the smoothie version just as satisfying as the cookie?