Peanut Butter Smoothie Made with Sesame-Flax Seed Milk

Peanut butter, yogurt, and sesame seeds make a creamy, sweet, and nutritious drink with protein, fiber, and potassium from bananas.

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At the end of last year, I got really into making smoothies. For a while, I was making them everyday, combinations of thick German yogurt, nut butter, and whatever fruit I had on hand. But shuffling around homes, which I’ve done a lot of these past few months, doesn’t always allow for such luxuries. (You need a blender to make a smoothie, and mine’s still in Berlin!) Luckily, a few weekends ago I got hold of a blender and was able to make this delicious spiced smoothie.

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My take on this recipe, originally a raw eggnog from My New Roots, swaps in peanut butter, some homemade yogurt, and sesame seeds for a creamy, sweet, and nutritious drink. There’s potassium from the banana, protein from the nut butter, and fiber from the sesame seeds. Soaking the sesame and flax seeds overnight helps create a smoother texture, and the spices help add that eggnog flavor. Creamy and delicious, it makes a great start to the day or mid afternoon snack.

Peanut Butter Smoothie Made with Sesame-Flax Seed Milk
 
Author:
Cuisine: Drinks
Serves: 1
Ingredients
  • 3 tablespoons sesame seeds, soaked for 8 hours, or overnight
  • 2 tablespoons flax seeds, soaked for 8 hours, or overnight
  • 1 frozen banana
  • 1 to 2 dates (depending on how sweet you like it)
  • ½ cup yogurt
  • ½ cup peanut butter
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
Instructions
  1. Place the sesame and flax seeds in a small bowl with a sprinkle of sea salt, cover with ½ cup water, and soak for 8 hours or overnight.
  2. Place the water and seeds, banana, dates, yogurt, peanut butter, cinnamon, and ginger in a blender and mix on high until completely smooth. Top with additional cinnamon and enjoy.

 

Katherine Sacks

Katherine Sacks is a Berlin-based freelance writer and recipe developer specializing in travel, food, lifestyle, and health topics. A graduate of Drexel University’s culinary arts department and Northwestern University’s Medill School of Journalism, Katherine combines seven years of restaurant experience with her reporting and editing background. Her work has appeared in Chicago magazine, the Chicago-Sun Times, and FoodandWine.com, among other publications. She also contributes to culinary trade publication StarChefs.com, Forbes Travel Guide, and Snooth Eats, and blogs at LaVitaCucinare.com.

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