Gluten Free | Vegan | Fructose Friendly
I love having this smoothie for breakfast when I'm on the run or as a quick, lighter lunch option.
I always chop up my bananas, place in a zip lock bag and put in the freezer so they are ready to go when it's smoothie time. The benefits of frozen banana opposed to fresh a thicker, fuller smoothiue texturre and reducing food wastage if the banana is over ripe.
½ banana, frozen
¾ cup unsweetened almond milk
¾ cup water
2 tablespoons coconut yoghurt
1 tablespoon flaxseed
1 teaspoon natural peanut butter
1 teaspoon maple syrup
Handful of ice cubes
Sprinkle of crushed almonds or peanuts
Place the banana, almond milk, water, yoghurt, flaxseed, peanut butter, maple syrup and ice into a blender.
Blend until the ingredients have reached a desired consistency.
If you don't want your smoothie too thick, add 2 additional tablespoons of water.
Pour the smoothie into a glass and sprinkle with crushed nuts. If the smoothie is prepared ahead of time, pour it into a bottle so it can be easily transported and enjoyed later.