The Gingerbread Smoothie Bowl

The Gingerbread Smoothie Bowl Recipe

By VegetaFull

🔪Prep Time: 10 minutes


2 large very ripe bananas

1½ cups of white beans (one 15 oz. can)

¼ cup (2 oz.) of unsulphured molasses

¼ cup (2 oz.) of unsweetened almond milk

½ teaspoon of apple cider vinegar

2/3 cup (62 grams) of rolled oats

1" piece (2 teaspoons) of raw ginger, skin on

1 teaspoon of cinnamon

¼ teaspoon of nutmeg

¼ teaspoon of cloves

1/8 teaspoon of fine sea salt

2 large medjood dates, pitted

1 tablespoon of ground chia seeds


1If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, just measure out 1½ cups.

2Add the beans and bananas to a blender container, along with the molasses, almond milk, vinegar and oats, followed by the ginger, cinnamon, nutmeg, cloves, salt, dates and ground chia seeds.

3You can buy chia seeds that are already ground or just put whole seeds in a small coffee or spice grinder and blitz for about 10 seconds.

4Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

5Scoop the lovely gingery goodness which will be the consistency of loose cookie dough into two or three bowls, top with chopped pecans and cranberry slices.

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