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When a recipe calls for almond butter I’ll often substitute peanut butter as that is what I usually have on hand. It’s the price of almond butter that puts me off buying it, so I really should get round to making some. Or am I just looking in the wrong places? It’s on my to-do list for when I have time. I make peanut butter in an ancient food processor so there is really no reason why I have not made almond butter. Oh, well …
I confess I love whole, full-fat, ‘real’ milk. To save calories, I usually add water to my smoothies. However, I will use non-fat when a smoothie recipe requires milk. The protein and calcium levels are the same in dairy milk, it’s the fat levels, flavor and how filling it is that vary, so you do not lose out when adding it to a smoothie.
This delicious recipe comes from Charlotte at CharlottesLivelyKitchen and you’ll find the details at the end, as usual. Charlotte says you can have this smoothie hot or cold …
I don’t know about you, but until today I’d never had a warm smoothie. The idea came about from my husband who’s not a fan of cold milk. I made him the smoothie and he asked if he could warm it up. We popped it into the microwave for 1 minute and gave it a try – delicious.
It’s like warming porridge in a drink, perfect for a chilly winter’s morning.
Please turn to the Next Page (click button below) for the 4-Ingredient Banana Almond Smoothie recipe …
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Recipe: 4-Ingredient Banana Almond Smoothie
Serves 1
Ingredients:
- 1 Banana, frozen in chunks (if serving warmed then use a room temperature banana)
- 1 tsp Almond Butter
- 2 heaped tbsp Oats
- a scant cup / 200ml skimmed Milk
Blend until smooth and enjoy.
To serve warm: pour into a microwavable container and give it a minute or so to warm through.
Source: CharlottesLivelyKitchen
Photo: CharlottesLivelyKitchen
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