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Gingerbread Smoothie

Makes 2 servings

Macros: 315 cal, fat 3g, carbs 50g, fibre 6g, protein 24g


Vanilla Whipped Topping - optional

14oz can unsalted chickpeas liquid (aquafaba)

1/8 tsp cream of tarter

1/2 tsp vanilla extract

1 Tbsp maple syrup

GingerBread Smoothie

1 cup plain kefir or coconut kefir

1/2 cup unseasoned pumpkin puree

1 banana, peeled, sliced, frozen

1/4 cup large flake oats

1 Tbsp blackstrap molasses

1 tsp fresh ginger, grated

1/2 tsp vanilla extract1/2 tsp ground cinnamon, plus more for garnish

1/8 tsp ground nutmeg

1/8 tsp ground cloves

1/8 tsp ground cardamom

1/2 cup ice cubes (optional)

1 scoop protein powder


Start by making vanilla whipped topping. Drain and reserve liquid from can of chickpeas. Save chickpeas for another use. Add 1/2 cup chickpea liquid to a bowl of a stand mixer along with cream of tarter. 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 smoothies.

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 a generous dollop of vanilla whipped topping. Garnish with sprinkle of cinnamon and enjoy!

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