When you want a caffeine hit but don’t fancy a hot coffee – this is a very simple iced coffee drink with a nifty portion of fruit thrown in. Ever since I discovered cashew milk a few weeks ago at my local supermarket I’ve been stocking up and using it in different brekkie recipes. I had a bit of milk left and wondered if it would go with coffee – it does beautifully!
Cashew Banana Iced Coffee
A shot of espresso (or 50ml strong black coffee)
100ml Cashew nut milk
1/2 frozen banana
Couple of ice cubes
Make the coffee and let it cool. Then blend everything together.
I’ve only recently discovered smoothie bowls and now I can’t stop eating them. They are a mix between a smoothie and a bircher and bring a whole load of different options to the breakfast table. My rhubarb crop is slowly coming to an end but it’s not gone yet so my first smoothie bowl recipe is a rhubarb one.
I’ve also just bought some cashew nut milk and this works really well with the other flavours here.
*When I made the Tofu Stack a while back I froze some of the ginger that was used in the syrup and so I’ve used this. It adds a hint of ginger caramel – and it’s worth making some syrup just to have the ginger cubes.
Roo & Mango Smoothie Bowl
150ml Cashew nut milk (or any other nut milk)
2 tablespoons stewed rhubarb
1 tablespoon of honey
Handful of frozen mango (or fresh)
Cube (about 1cm or so) of ginger – see note above for the best ginger!*
Blend everything apart from the oats. Then add the mixture to the oats and leave to soak. I left mine for about an hour whilst I walked the dog, but it only needs 10 mins or so before it’s ready. You could also leave it overnight.
Top with coconut flakes, pistachios and blueberries – or other combination you fancy.