Whether in the form of a cake or cookies, nothing quite compares to the warm and spicy aroma of freshly baked gingerbread. This smoothie delivers all of gingerbread’s spicy comfort in only five minutes. The kefir gives a good dose of probiotics to keep your tummy happy, and the pumpkin purée and rolled oats provide fibre to keep you feeling satisfied and away from the gingerbread men.
Tip
If you don’t have any pumpkin purée on hand, try substituting the same amount of sweet potato or butternut squash purée.
Ingredients
Vanilla whipped topping
14 oz (398 mL) can unsalted chickpeas
1/8 tsp (0.5 mL) cream of tartar
1/2 tsp (2 mL) vanilla extract
1 Tbsp (15 mL) maple syrup
Gingerbread smoothie
1 cup (250 mL) plain kefir or coconut kefir
1/2 cup (125 mL) unseasoned pumpkin purée
1 banana, peeled, sliced and frozen
1/4 cup (60 mL) large flake rolled oats
1 Tbsp (15 mL) blackstrap molasses
1 tsp (5 mL) fresh grated ginger
1/2 tsp (2 mL) vanilla extract
1/2 tsp (2 mL) ground cinnamon, plus extra for garnish
1/8 tsp (0.5 mL) ground nutmeg
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) ground cardamom
1/2 cup (125 mL) ice cubes (optional)
Directions
Start by making vanilla whipped topping. Drain and reserve liquid from can of chickpeas. Save chickpeas for another use. Add 1/2 cup (125 mL) chickpea liquid to bowl of stand mixer along with cream of tartar. Whip on medium speed until firm peaks form, about 5 minutes. Drizzle in vanilla and maple syrup, and continue to whip until mixture reaches firm peak stage again, about another minute. Refrigerate while making smoothie.
To make gingerbread smoothie, place all ingredients in blender and combine until smooth and creamy.
To serve, divide smoothie among serving glasses and top with generous dollop of vanilla whipped topping. Garnish with sprinkle of cinnamon, if desired, and serve immediately.
