Banana Cream Shake
This Erewhon-inspired smoothie is NEXT LEVEL!!
Ingredients:
Vegan & GF Graham Cracker Crumbles
2 tbsp coconut sugar
1/2 baking powder
pinch of salt
1 tbsp ground flax
1/2 ground cinnamon
1/4 cup maple syrup
1 tbs molasses or honey
2.5 tbsp coconut oil, melted
1.25 cups oat flour
1/4 cup tapioca starch
Preheat the oven to 350. Line a baking sheet with parchment paper or a silpat. Mix all of the ingredients well until a dough forms. Flatten into an even rectangle. Make it as thin as you can. Bake for 12-15 minutes. Check on it to make sure it isn’t getting too dark. If it needs more time, return to the oven for another 5 minutes. It should become golden around the edges. Remove from the oven and let cool completely. When it is cool, break it up into small pieces to use as the crumb topping of the smoothie!
Smoothie:
1 cup Malk Almond Milk
2 frozen bananas
2 pitted dates
1/2 tsp cinnamon
pinch of sea salt
1/2 cup coconut whip
1 tbsp maple syrup
1 scoop vanilla collagen powder (or protein)
2 tbsp shredded coconut
Blend all the ingredients in a high-speed blender. Pour into a prepped glass with coconut whip smeared on the inside! Top with additional coco whip and the crumbled graham cracker. Enjoy bestie!!!!