Gluten-free green protein smoothie with spinach and almond butter

Gluten-free green protein smoothie with spinach and almond butter: creamy, quickly blended and made with banana, chia seeds, almond milk and optional vegan protein powder.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 340 kcal per serving
• Protein: 14 g
• Fat: 16 g
• Carbs: 38 g

Ingredients

• 1 banana (frozen)
• 2 handfuls of fresh baby spinach
• 2 tbsp almond butter (or peanut butter)
• 1 tbsp chia seeds
• 250 ml almond milk (unsweetened)
• ½ scoop of vegan protein powder (vanilla, unsweetened, optional)
• 1 pinch of cinnamon

Method

You’ll need: blender · sieve

1. Wash the baby spinach thoroughly and drain well.
2. Put the frozen banana, baby spinach, almond butter, chia seeds and the optional vegan protein powder in the blender.
3. Pour in the almond milk and add 1 pinch of cinnamon.
4. Blend everything until the smoothie is evenly creamy and there are no more bits of spinach to be seen.
5. If it's too thick for you, add another small splash of almond milk and blend briefly again.
6. Pour into a large glass while cold and serve straight away.

Good to know

When mornings need to be quick, a smoothie like this is simply pleasant. Creamy, fresh and satisfying.

Swaps

Almond butter → cashew butter (milder flavour, also contains unsaturated fats) | Almond milk → coconut drink without added sugar (creamier) | Banana → avocado (less natural sweetness, but a particularly creamy texture) | Chia seeds → ground linseed (similar fibre content, usually a little cheaper)

Allergens

Contains tree nuts from the almond butter and almond milk, plus peanuts if you use peanut butter; for children, only with finely blended seeds and if it suits them, and in pregnancy it's usually fine with fresh, well-washed ingredients.

Dairy-free recipes