Raw Banana Bread Shake Recipe
Banana & the Bread Mornings
Nutrition: 307 calories, 20.2 g fat (2 g sat fat), 6.9 g fiber, 12.6 g sugar, 9.3 g protein
You’ll get all the warm, encouraging kind of the end of the week breakfast staple with no of the flour or spread when you pick this Raw Banana Bread Shake. Besides, walnuts gloat solid omega-3s, protein, and fiber to keep you satisfied.
I took the basic nut milk recipe, utilizing walnuts upon her suggestion, and I can let you know with conviction that it won’t be the last time I do that.
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When I tasted that rich and toasty milk, I realized I needed to blend it with banana, cinnamon, vanilla, and cacao nibs for a velvety sweet banana bread feel.
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Emily’s proportion of nuts to water for handcrafted non-dairy milk makes for a more extravagant surface, and with this shake it was so debauched, feeding, and impeccable.
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Make the walnut milk: strain the doused walnuts and spot them in an upstanding blender.
Add the sifted water to the blender. Mix the blend on high for around 2 minutes, or until you have a liquid, velvety “milk.”
Strain the milk with a fine work strainer over a vast bowl or pitcher.
Push the walnut mash in the strainer with the back of a spoon to get the majority of the milk out.
Empty the stressed milk into a sealable holder and refrigerate until prepared to utilize.
The milk will isolate, so simply shake it each time you use it.
For the shake: In an upstanding blender, consolidate the walnut milk, cut bananas, cinnamon, nutmeg, vanilla powder, and maple syrup (and ice, if utilizing). Mix on high until you have a velvety and smooth blend.
Include the cacao nibs and mix for 10 seconds more– just so you have little cacao “chips” all through the beverage.
Pour the crude banana bread shake into glasses and embellishment with fixings on the off chance that you like.
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