oats and banana smoothie
Tue, 17 May, 2016
⯆ JUMP TO RECIPE
I am fond of Nigella rather than Ella. No diets, just taste. I'm always ranting about the hipster foods, pointless avoidance of gluten and dairy, imaginary intolerances, making fun of the kale-and-quinoa brigade – and imagine that here I am making a smoothie with chia seeds and milk substitutes! Before you fall over, let me explain how it came about.
I was browsing the NY Times cooking as I do faithfully every week, my kitchen slowly turning into the NY Times outpost I cook so many of their recipes, and there it was, an almond milk, chia and agave smoothie. Briefly – the epitome of what I usually sneer at. Vegan. Gluten free. Dairy free. A smoothie (like, what’s happened to biting into fruit and veg instead of pureeing it, baby food fashion? And for that matter, what’s happened to ‘milkshakes’??). Sounding gross to boot. ‘Gelatinous’ – yuck!
I imagined I’d make it, taste it, run in the general direction of the sink spluttering and retching, attempt to obliterate the aftertaste with an enormous cream cake and report the horrific adventure of my taste buds on these pages. ‘See?’ I’d say, ‘Tried it. No one will now convince me that stuff is edible’.
And I would have, if not for one small unforeseen detail.
It was delicious.
oats and banana smoothieServings: 1Time: 15 minutes plus soaking chia seeds overnight
- 2 tbsp. rolled oats
- 2 to 3 tbsp. hot or boiling water (enough to just cover the oats)
- 1 cup (240ml) unsweetened almond milk, 1/3 cup light coconut milk and 2/3 cup almond milk or 1 cup soya milk
- ½ tsp vanilla extract
- 1 frozen banana, chopped
- 1 tbsp. almond butter
- 1 tbsp. chia seeds soaked in 4 tbsp. water
1. Freeze bananas when they start going black, peel them and wrap well in cling film. There’s no need to chop them before freezing as they’ll slice easily, chunks might just shoot out from under the knife a bit!
2. Place the chia seeds in a small bowl or cup, pour the water over the seeds and stir. Refrigerate for at least half an hour, best overnight. It will turn into a gelatinous, almost solid mixture.
3. Put the rolled oats in a small bowl and pour over the hot water, leave for 15 minutes. When they have swollen and absorbed the water, place all the ingredients in a blender and whiz at high speed for a minute.
4. Drink immediately. Great stuff to have for breakfast, just remember to soak the chia seeds overnight.