By An Edible Mosaic
One of my favorite childhood snacks was a slice of bread spread with peanut butter and topped with banana slices, and if I was really lucky, my mom would add a drizzle of honey and a sprinkle of cinnamon. Thinking of peanut butter, I couldn't help but remember those classic flavors, and this combination is what served as the basis for this milkshake (but really, it is healthy enough for breakfast, so I should probably call it a smoothie instead!).
Take a quick glance at the ingredient list...does anything stand out to you? Yup, it's the vinegar; organic raw, unfiltered apple cider vinegar to be exact. It's only half a teaspoon, so you won't be able to taste it, but what it does is wake up all the other flavors in this smoothie. In other words, it makes the other flavors pop – don't skip it!
Serving Size: 1 Total Time: 5 mins
½ cup milk, any kind you like (I used 1%, but you can use whatever you like)
1 Tbsp peanut butter (I used creamy, but you can use crunchy if you like)
1 Tbsp ground golden flaxseed (see note below)2 tsp honey (preferably raw, local honey)
½ tsp pure vanilla extract½ tsp organic raw, unfiltered apple cider vinegar
¼ tsp ground cinnamon
pinch of sea salt
1 large banana, peeled, chopped into 6 pieces, and frozen
1 tsp raw cacao nibs, for garnish (optional)
Add all ingredients into a blender and process until smooth.
Pour the smoothie into a glass and sprinkle the cacao nibs on top, if using.
Serve immediately, while it is super thick and creamy.
Flaxseed Substitution: You can use 1 tablespoon rolled oats instead of the ground flaxseed, or if you have flaxseeds on hand but no ground flaxseed, you can grind it yourself in a coffee grinder or food processor.
Vegan Option: Use a non-dairy "milk" (like soy, almond, etc.) and use pure maple syrup instead of honey.
For the full post, visit An Edible Mosaic