Almond and Raspberry Breakfast Smoothie is the perfect way to start your excellent gluten-free, vegan morning. Start with a smoothie feast! This is the easiest, tastiest, gluten-free, vegan breakfast you can imagine. Almonds and banana add great flavour and texture and the raspberries great colour and flavour (and vitamin C). The fruity lemon zing is refreshing and lifts your mood. The colour is naturally, disturbingly! It looks fantastic.
Smoothies aren’t just a great start to a day they also make a wonderful post-exercise boost. Want a different smoothie everyday? Take a look at some more FriFran smoothies: Pear and Cinnamon Smoothie is rich and warming with cinnamon and Banana, Peanut Butter and Almond Smoothie is thick and unctuous with peanut butter.
Allergy Information – Almond and Raspberry Breakfast Smoothie
Almond and Raspberry Breakfast Smoothie is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free.
Top Tips – Almond and Raspberry Breakfast Smoothie
It would be ideal if you can leave this in the fridge overnight before making. Otherwise soaking for a minimum of 40 minutes works well.
Frozen raspberries are perfect for this smoothie. If raspberries are in season go for fresh. Both work well.
Gluten-free oats, plant milk and nuts are some of my core store cupboard essentials. I eat both several times a week. They are versatile and delicious ingredients. I would be lost without them! Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.
Recipe – Almond and Raspberry Breakfast Smoothie
Preparation time 10 minutes (excluding soaking time)
Cooking time 0 minutes
Ingredients – Almond and Raspberry Breakfast Smoothie
60 grams gluten-free oats
450 millilitres unsweetened almond milk
60 grams whole almonds (skin on or off)
100 grams frozen raspberries
Juice and zest of 1 lemon
Method – Almond and Raspberry Breakfast Smoothie
1. Place the oats, almond milk and almonds into a container and leave in the fridge for a minimum of 40 minutes – preferably overnight
2. Using an immersion blender whizz the oats almond milk and all the other ingredients until smooth and creamy
3. Pour in to glasses and serve.