Last week I made some of the "Moist Incredible Pumpkin Bread" and took it into Super Fly. (Recipe below) Even on the second morning it was still incredibly moist and all gone by lunch time. As I had left over canned pumpkin and didn't want to waste it, I looked for a quick & easy recipe to use it up. Luckily, I found this delicious Pumpkin Smoothie Recipe. At first I wasn't quite sure about Pumpkin in a smoothie but one sip changed my mind forever. Now I crave them all the time....
Vegan, gluten free, dairy free, sugar free, yeast free, corn free - this smoothie is creamy and light. Not only will it add extra fiber to your day, but having pumpkin in the morning will keep you fuller, longer! It is delicious even without the Vegan Whipped Topping.
1 Cup Vanilla Almond Milk (I use sweetened)
1/2 Cup Canned Pumpkin (I use Farmer's Market Organic Pumpkin with a BPA Free Liner)
1/2 Ripe Banana
1 Tbsp. Maple Syrup
1/2 tsp. Pure Vanilla Extract
1/4 tsp. Ground Cinnamon
1/8 tsp. Ground Ginger
Pinch of Ground Nutmeg
Pinch of Ground Cloves
Pinch of All Spice
Place everything but whipped topping in the blender. Blend until Smooth. Pour into your favorite glass and place a couple tablespoon of coconut whipped cream on top. (Optional and is great without it.) Sprinkle with cinnamon if desired!
Vegan Whipped Cream:
1 Can of full fat Coconut milk, chilled in the fridge overnight
1/2 tsp. pure Vanilla extract
2 Tbsp. Palm/Coconut sugar, ground in coffee grinder
1 chilled glass bowl
Pierce the bottom of the chilled can of coconut milk to drain out the liquid portion of milk. Then, open the top of the can and drop the solid milk and vanilla extract into the chilled glass bowl. Beat with hand mixer for 15 seconds before adding powdered coconut sugar and blending for another 15 seconds. Please back in fridge until ready to use. THIS IS A GREAT SUBSTITUTE FOR WHIPPED CREAM ON ANYTHING!!
I hope you enjoy & remember YOU ARE what you EAT!! Beci