I can’t describe how heavenly this is! I surprised myself, even though I love carob. This is one of those thick smoothies that can be served for breakfast or dessert. It’s very filling so maybe split between two if having it after a meal.
I used buckwheat flakes* because I had no oats left and lucuma powder as I’d run out of baobab. Lucuma is a Peruvian fruit grown at high altitudes, the powder has a subtle malty flavour. It is nutritionally healthy, containing protein, calcium, iron, B3 as well as a host of other vitamins and minerals.
Carob is also from South America and is a tasty alternative for anyone who can’t eat chocolate or cacao. I discovered it in the 1980’s when I was trying to find a healthier alternative to commercial chocolate bars and hadn’t yet come across raw cacao. It’s caffeine-free, low in sodium, contains calcium and is high in fibre. Carob contains gallic acid which is antiviral, antiseptic, antibacterial, acts as an analgesic and antioxidant.
(Vegan, Gluten-Free, Organic)
1 Heaped Tbsp Carob Powder
1 Banana, chopped
3 Dried Figs, chopped
Good Handful Walnut Pieces (and a few to serve)
1 Dsp Peanut Butter
1 Tbsp Buckwheat Flakes or Oats
1 Tbsp Chia Seeds
1 rounded Tsp Lucuma Powder or Baobab Powder
Blend, chill (if you can wait!), add a sprinkling of chopped walnuts, and serve. Bliss.
Copyright: Chris McGowan