Gingerbread Smoothie

This smoothie is a healthier way to enjoy those delicious, warming flavours of gingerbread cookies! It’s vegan, gluten-free and loaded with nourishing ingredients like blackstrap molasses, fresh ginger and chia seeds. 

a glass of gingerbread smoothie surrounded by fresh pine and star anise.

Once December rolls around, my pumpkin spice obsession quickly turns into a gingerbread obsession. Gingerbread truffles, baked oatmeal, lattes and even gingerbread smoothies are some of my favourite ways to enjoy those delicious warming spices that remind you of the holiday season!

Although I don’t drink as many smoothies in the winter months, this Gingerbread Smoothie is one that I’ve been throwing into the rotation for breakfast or even a quick lunch. It combines frozen zucchini, banana, almond butter, delicious warming spices like fresh ginger and cinnamon and a serving of protein from the protein powder. It also includes blackstrap molasses, which adds some sweetness and gives this smoothie that unique gingerbread flavour! 

a glass of gingerbread smoothie surrounded by fresh pine and star anise.

Blackstrap molasses

Although I don’t typically add sweeteners to my smoothies, blackstrap molasses is a bit of a unique one since it comes with some nutritional benefits. Blackstrap molasses is a byproduct of the sugarcane refining process, however unlike refined sugar, which are stripped of virtually all nutrients, blackstrap molasses contains essential vitamins and minerals. It’s naturally rich in iron, magnesium, manganese, potassium and vitamin B6.
 

When purchasing blackstrap molasses, look for organic and unsulphured. You can find this in most health food stores or online. I love the Organic Molasses by Wholesome.

Gingerbread smoothie ingredients

  • milk: I used unsweetened almond milk, but feel free to use another milk of choice.
  • frozen zucchini or cauliflower: this makes the the smoothie extra creamy and adds extra nutrients and fibre.
  • banana: adds some natural sweetness and creaminess. I used fresh so that the
    smoothie wouldn’t be too cold, but you could also use frozen (you may need to add slightly more liquid).
  • unsulphured blackstrap molasses: a natural sweetener that adds to the classic gingerbread flavour.
  • fresh ginger: gives the smoothie a little kick/spice. Ginger has anti-inflammatory properties and can help to support digestion and the immune system.
  • ground cinnamon, nutmeg and cloves: warming spices that help give this smoothie that gingerbread taste.
  • vanilla protein powder: helps make this smoothie more balanced, keeping you full for longer. If you use an unflavoured protein, you may want to add a little more banana for sweetness.
  • almond butter: a good source of fat and protein to help with blood sugar balance. Feel free to use another nut or seed butter. I’ve used tahini as well and love how it works with the other flavours in the smoothie.
  • chia seeds: adds some extra protein and helps to thicken up the smoothie a bit. 

Gingerbread Smoothie

Recipe by Emily MaudeCourse: Breakfast
Servings

1

servings
Total time

5

minutes

This smoothie is a healthier way to enjoy those delicious, warming flavours of gingerbread cookies! It's vegan, gluten-free and loaded with nourishing ingredients like blackstrap molasses, fresh ginger and chia seeds.

Ingredients

  • 1 cup milk of choice

  • 1 cup frozen zucchini or cauliflower florets

  • 1/2 banana

  • 1 tbsp blackstrap molasses

  • 1/2 tsp ground cinnamon

  • 1/2 tsp fresh ginger

  • Pinch nutmeg and cloves

  • 1 scoop vanilla protein powder

  • 1 tbsp almond butter

  • 1 tbsp chia seeds

Directions

  • Add all the ingredients to a high-speed blender and blend until smooth and creamy. Feel free to adjust spices or amounts of liquid until desired taste/consistency is reached.
  • Pour into a glass and top with ground cinnamon or freshly grated nutmeg.

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