Gluten-free blueberry, walnut and linseed smoothie

Gluten-free blueberry, walnut and linseed smoothie: creamy, nutty and naturally sweet, with banana, cocoa, cinnamon and unsweetened almond milk.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 320 kcal per serving
• Protein: 10 g
• Fat: 16 g
• Carbs: 36 g

Ingredients

• 150g blueberries (frozen)
• 1/2 banana (frozen)
• 30g walnuts
• 1 tbsp linseed (ground)
• 200ml almond milk (unsweetened)
• 1 date (stoned)
• 1 tsp cocoa (raw, unsweetened)
• 1/2 tsp cinnamon

Method

You’ll need: blender · mixing bowl

1. Let the frozen blueberries and frozen banana thaw slightly so the smoothie blends more evenly.
2. Put the blueberries, banana, walnuts, ground linseed, almond milk, date, raw cacao and cinnamon in the blender.
3. Blend everything on high until the smoothie is creamy, thick and evenly purple.
4. If it's too thick, add a little more almond milk and blend again briefly.
5. Taste briefly. If you like it milder, add a little more banana; if you like it stronger, let the cocoa and cinnamon come through more.
6. Pour into a large glass or bowl and serve with blueberries or broken walnuts if you like.

Good to know

A smoothie like this takes little effort and still feels like something proper. Creamy, satisfying and pleasantly chocolatey. Good for days when it needs to be quick.

Swaps

Almond milk → unsweetened coconut milk (a little creamier, more fat); walnuts → pecans (milder in flavour, also with unsaturated fatty acids); linseed → chia seeds (similar fibre content, swell more); date → a few more pieces of frozen banana (fruity sweetness, nothing else added).

Allergens

Contains tree nuts (walnuts and almond milk). For children, blend it a little thinner and keep an eye on the amount of linseed; during pregnancy the ingredients are generally unremarkable in the usual kitchen amounts – if you're unsure, check with your doctor.

Dairy-free recipes