One of the most popular new breakfast foods, a good smoothie needs a balance of fruit, creaminess, and sweetness. As more people are enjoying dairy-free milks for taste and health reasons, even if they can eat dairy, I’ve used soy and oat milks as well as cow’s milk and yogurt. Follow my recipes or create your own combinations with whatever ingredients you have to hand.
Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 large banana, chopped||2 oz (55 g) ground almonds|
|8 fl oz (240 ml) oat milk||1 tbsp clear honey|
|8 fl oz (240) orange juice||ground cinnamon to dust|
Put all the ingredients in a blender and blend until smooth. For a thick shake, add ice cubes before blending.
Pour into glasses and garnish. Serve as soon as possible.
For the raspberry coulis, mix the raspberries with the icing sugar, and press through a sieve. Swirl the coulis on top of each glass just before serving.
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