If you’re anything like us, you’ve probably made way too much cake lately. One of our lovely customers said she was missing her breakfast smoothie so I thought I’d share our recipe with you. This is lovely because, not only does it taste great, it’s the kind of thing that feels like an indulgent treat, but is full of good stuff and incredibly filling. This recipe makes enough for two. We freeze any leftovers in ice lolly moulds. My wee Bad Boy loves them.
You’ll Need
A blender. A stick blender and a jug will work fine too.
Handful of frozen berries (we use a mix of raspberries, blueberries and blackberries) it’s about 80g if you’d prefer to weigh it.
Small tub full fat Greek Yoghurt (Around 100-150g)
1 small ripe banana
250mls full fat milk
1 tablespoon maple syrup (we use maple syrup but you could use honey if you prefer)
Teaspoon of vanilla extract (optional, but makes a difference!)
This is what you do:
All you do is put all the ingredients in the blender and whiz them up till everything is smooth. If it’s too thick just add a splash more milk. We serve ours really thick with a drizzle of maple syrup and some berries over the top.
Handy Hints:
The berries really are best frozen for this, but if you’re using fresh berries then add a few ice cubes in before you blitz it.
If you’ve got really ripe bananas you can freeze them, just peel and freeze them whole and use them instead of a fresh banana.
The riper the banana the sweeter it is, so if yours are very ripe, you might want to leave out the maple syrup.
The type of milk is totally up to you. I often make this recipe at home with almond milk (after using almond milk once because we had run out of milk and it tasted great.
You can replace the berries with frozen mango, the Greek yoghurt for coconut yoghurt and add a dash of coconut milk along with the regular milk to make a more tropical version.
This doesn’t like to hang around, so don’t make it in advance, or it will separate.
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