Accepting the challenges in creating a gluten free household

Breakfast on the Run

Banana Smoothie

I froze a bunch of fresh bananas recently to try out an ‘ice cream’ recipe from a cookbook I received at a Christmas gift exchange. The cookbook is one produced here in Manitoba and is called Naturally Homemade, written by Judy Zemliak. Although not a ‘gluten free’ cookbook, she has many gf recipes in the book, and I’ve bookmarked many pages to try in the future.

So now I have a lot of frozen bananas, and haven’t had a chance to try the non-ice-cream ice cream on my ice-cream-loving hubby. So instead, I tried it for my morning smoothie. Yum! I have seen many variations of this, and chose ingredients that I had on hand. Make your own variation. I didn’t find I needed any sugar at all – the level of sweetness was perfect for a breakfast smoothie.

I added a couple of tablespoons of unsweetened apple sauce, a few shakes of cinnamon, 1/2 to 3/4 cup of milk (I’ve used almond milk, soya milk and regular milk – choose your favorite) and a frozen banana cut into chunks. My blender is old, so it prefers the bananas cut in smaller chunks, but I didn’t find it hard to do this even though they were frozen. Blend. Enjoy.

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