Macros: 315kcal, fat 3g, carbs 50g, fibre 6g, protein 24g
INGREDIENTS VANILLA WHIPPED TOPPING
14 oz (398 mL) can unsalted chickpeas liquid (aquafaba) 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) 1 scoop of Protein powder 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 a bowl of a 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 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 a sprinkle of cinnamon, if desired, and serve immediately.