This recipe is perfect for the autumn/winter times of year due to the warming spices that somehow manage to bring a sense of comfort to you when it’s cold outside. Not only that but the spices are great anti-inflammatory foods and contain beneficial antioxidants too, all great especially as people tend to feel a little run down in the colder months.
I’ve made this recipe a few times now and although it’s optional I really liked the addition of some cinnamon flaxseed from Linwoods, plus this helps to boost the beneficial omega 3 fat content (which can be increased further if you use an organic dairy yogurt).
I always try to balance out my smoothies with some greens such as spinach & good fats to balance out the sweet fruit but I’ve taken it one step further and created a smoothie recipe that is particularly low in sugar but still tasty and satisfying. This one is perfect for people who don’t like to use the sweeter fruits in smoothies.
The creaminess for this recipe comes from avocado, which not only provides good fats but also fibre, the natural sweetness comes from some cooked beetroot and some baobab powder. Veggies like carrots and beets are actually sweet but most people don’t notice this as their taste buds are very accumulated to highly processed sugary foods, but when you eat a raw carrot on its own you really notice how sweet it can be but they tend not to blend that well and beetroot is great for the liver but also for regulating blood pressure so I decided to use it instead.
I used the vacuum packed pre-cooked beetroots that you can now get in all supermarkets, just to make life easier.
The baobab also provides a mild citrusy sweetness without loads of sugar and gives you a decent dose of Vit C as well.
Tip: You can find baobab on the Aduna website, in Holland & Barrett stores or online at Amazon.
Give yourself time
If you’re still new to/adjusting to an eating pattern that’s real food based rather than your usual processed one then feel free to add some more baobab into the smoothie for flavour as you may need time for your taste buds to adjust to less sweetness.
Initially, I allowed my mum to name these and she came up with “cracker surprise”, the surprise being that they aren’t crackers because they aren’t crispy, they’re softer than they look! But then I felt that flax snacks had a better ring to it and as they contain flaxseed it seemed like an appropriate name.
These are a great savoury snack on their own as they have a lot of flavour from the cheese and garlic powder, however, feel free to top them with whatever you like, options that I like are some homemade spiced baked beans or tomato puree with chilli flakes.
Eat plain or add desired toppings
Cooking note: Personally, where possible, with recipes that contain lots of seeds, I like to dehydrate them at a low temp to preserve as much nutrition and good fats as possible, plus this prevents the edges from burning which can happen quickly at higher temps.However, I’m aware that some people won’t have the time for this so I have also given another cooking temp and time for anyone who wants to cook them faster.
The other day I really fancied making my nicecream (frozen banana icecream) a bit more indulgent and was also craving one of my cricket flour protein Sensbars, the peanut butter cinnamon is my favourite because of the taste and slightly crumbly texture which reminds me a little bit of a cookie, so I decided to crumble some of it through my nicecream to get a “cookie dough” effect and it was amazing!
Sens have also kindly given me a code to share with followers for 10% off any of their products and delivery is free, so try them out now as the code is only valid for 30 days (from 24th Aug). Code: DONTFRIG10
Bonus: I’m always trying to sneak veg into my meals where you won’t recognise it and this recipe worked a treat as there’s cauliflower in there but it’s mixed with such dominant flavours that you seriously can’t even tell it’s there (try it once and you’ll see).
There is also the option of making a salted caramel drizzle too if you have tahini (easily found in the world section of the supermarket) which contrasts really well with the sweet banana and rich protein bar.
I’m aware that the flours I tend to use (spelt, coconut etc) can be hard for some people to find, so I purposely sourced and created this flourless recipe using oats and ground almonds instead, both of which are wholesome foods that I bought from Asda and Poundland. The other ingredients can also be bought practically anywhere at super cheap prices which goes to show that you can make a healthier snack that doesn’t cost the earth.
What’s even better is that they’re only sweetened with a small amount of fresh fruit and cinnamon which makes these a great type of cookie to get your kiddleywinks cooking and a good way to allow taste buds to adjust to a milder, natural sweetness. I know some fussy eaters may not dive into them right away so just leave them on a plate close by and within a few minutes they’ll eventually be eaten!
Fancy dessert for breakfast with all of the flavours and creaminess with the bonus of it counting as 3 of your 5 a day?
Of course you do!
Here’s my take on the smoothie version of a black forest gateau with the creaminess coming from avocado and the rich chocolate flavour from cacao powder, but you can use unsweetened cocoa powder if you like.
Benefits: You get a fair antioxidant hit from the berries and cacao plus the avocado and cacao are great for skin, making this a tasty and nourishing brekkie!