Blueberry Coconut Breakfast Shake

From Leslie Cerier's cookbook, Gluten-Free Recipes for the Conscious Cook; here is a thick shake perfect for snacks and breakfast.Blueberries, coconut milk, hemp seeds, and almond butter, make a nutritional powerhouse.

This breakfast shake is so thick and delicious that it reminds me of the malteds I use to get when I was a kid. And between the blueberries, coconut milk, hemp seeds, and almond butter, it’s a real nutritional powerhouse. You might find, as I do, that a couple of glasses will keep you going for most of the day, or for a great breakfast, have one glass with a Corn Muffin.

Serves 4

  • 2 cups fresh or frozen blueberries
  • 1 (14-ounce) can coconut milk
  • 5 tablespoons almond butter
  • 1/4 cup Nutiva hemp seeds*
  • ¼ cup water
  • 3 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract

Put all of the ingredients in a blender and blend until smooth. Serve immediately.

Variation
For a creamy mousse, refrigerate overnight, and eat it with a spoon the next day!

Copyright © 2010 Gluten-Free Recipes for the Conscious Cook by Leslie Cerier (New Harbinger Publications, Inc.) All rights reserved.

Thanks to Vegkitchen.com for the delicious photograph of my recipe.

 

*This post contains affiliate links. If the product is purchased by linking through this review, Leslie Cerier, The Organic Gourmet receives a modest commission, which helps maintain our site and helps it to continue growing!

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