Blueberry Coconut Shake
By Leslie Cerrier
From Gluten-free Recipes For the Conscious Cook
This breakfast shake is so thick and delicious that it reminds me of the malteds I used to drink when I was a kid. And between the blueberries, coconut milk, hempseeds, and almond butter, it’s a real nutritious powerhouse. You might find, as I do, that a couple of glasses will keep you going for most of the day, or for a great breakfast, have a glass with a corn muffin.
Serves 2-4
2 cups fresh or frozen blueberries
14 oz can of coconut milk
5 tablespoons almond butter
¼ cup hempseeds
¼ cup water
3 tablespoons honey or maple syrup
1 tsp vanilla extract
Put all ingredients together in a blender and blend until smooth. Serve immediately. For a creamy mousse let refrigerate overnight and eat it with a spoon the next day.
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