Woah. The deliciousness of this recipe was an accident, but that makes it even better. I made pecan milk and decided to add a little to my smoothie because nut milk in smoothies takes them to the next level. What I didn't realize was that the tap water I used to make the milk was hot, so I ended up with warm pecan milk. To this, I added frozen bananas. What happened? The warm liquid made the bananas taste baked - like banana bread! By chance I had also thrown in some nutmeg so the spicing was perfect. I couldn't believe it! Seriously it tastes like banana bread batter. I decorated it with some carob syrup and pecans to make it look pretty. Then I inhaled it.

Banana Bread Smoothie With Pecans, Nutmeg and Carob Syrup [Vegan, Raw, Gluten-Free]

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Ingredients

Pecan milk:
  • handful of pecans (preferably soaked for 6 hours)
  • 2 cups warm water
Smoothie:
  • 3 frozen bananas
  • 1 persimmon
  • 1 teaspoon nutmeg powder
  • 1 teaspoon carob syrup
  • A few pecans

Preparation

  1. To make the pecan milk: blend the pecans with the warm water until smooth, strain through cheese cloth or a nut milk bag if you want. I did.
  2. To make the smoothie: blend the pecan milk with the bananas, persimmon and nutmeg until smooth. Decorate with carob syrup and pecans. YUM.


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