Peach Vanilla Smoothie
Use your favorite granola.
From the New York Times.
I was thinking of peaches and almonds when I began working on this granola-thickened smoothie, but it ended up tasting more like peach ice cream with a hint of vanilla.
1 large or 1 1/2 medium ripe peaches, white or yellow, pitted (about 6 ounces)
1/3 cup granola
2/3 cup almond milk
1/8 teaspoon almond extract
1/2 to 3/4 teaspoon vanilla extract (to taste)
2 teaspoons rose geranium syrup
A few drops of fresh lemon juice (to taste)
3 ice cubes
1. Place all of the ingredients in a blender. Blend until frothy, about one minute.
I bet this could be rawified very easily. Rolled raw oats instead of quick-cooking, dehydrator instead of oven… worth a try.
Quinoa is extremely bitter if it’s not rinsed, so if you’ve got time it would be good to rinse and then dehydrate the quinoa before using.
From Leaves of Wheatgrass (a name that just makes me crack up every time I look at it).
A little of this, a little of that: oats, quinoa, wheat germ, banana, walnut butter, almonds, cinnamon, and just a touch of agave — all the good, beige stuff I could find.
After it baked up all nice and toasty, I tossed in some raisins and tried to let it cool before I ate it all. I was only moderately successful.
- 1 large ripe banana
- 2 tablespoons nut butter
- 1/4 teaspoon almond extract
- 2 teaspoons agave (or more to taste; I don’t like mine very sweet)
- 1 1/2 cups quick cooking oats
- 1/4 cup raw quinoa
- 1/4 cup wheat germ
- 1 tablespoons ground flax
- 3/4 cup sliced almonds
- 1 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1/2 cup raisins
Preheat oven to 300F.
Mash the banana in a large bowl with a fork. Add the rest of the wet ingredients, and stir to combine.
Add all the dry ingredients, except for the raisins, into the wet mixture. Stir it all together and spread onto a parchment-lined baking sheet. Try to break up any huge clumps that might otherwise stay mushy inside. I try to keep most of them because I like clumps.
Bake for approximately 1 hour, stiring every 10 minutes, until the granola is starting to crisp up and the nuts are getting toasty. It will burn easily, so keep a close eye on it. It will get crunchier as it cools, so it’s okay if it’s still a little soft when it comes out of the oven.
After removing the granola from the oven, stir in the raisins. Allow to cool completely on the pan before transferring to an air-tight container. I store mine in the fridge.
Based on Random Daze theme by Polaraul