Whether in the form of a cake or cookies, nothing quite compares to the warm and spicy aroma of freshly baked gingerbread. This smoothie delivers all of gingerbread’s spicy comfort in only five minutes. The kefir gives a good dose of probiotics to keep your tummy happy, and the pumpkin purée and rolled oats provide fibre to keep you feeling satisfied and away from the gingerbread men.
If you don’t have any pumpkin purée on hand, try substituting the same amount of sweet potato or butternut squash purée.
Per serving:
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 bowl of 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 smoothie.
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 generous dollop of vanilla whipped topping. Garnish with sprinkle of cinnamon, if desired, and serve immediately.