And now before I get carried away, I'll tell you why I didn't actually bake Anzac cookies for this post: last week was Easter and like many of us, I consumed my body weight in chocolate eggs. Although I've spent the week cleaning up my act, I couldn't let the day go by without trying to recreate a little Anzac cookie flavour in smoothie form. This recipe is vegan, clean and seriously delicious.
Lest we forget.
Place the following ingredients into a blender (in this order):
2 cups of Almond Breeze Unsweetened Almond Milk 1 large frozen (or fresh) banana 2/3 cups rolled oats 1/3 cup toasted muesli 1/3 cup sliced raw almonds 1/3 cup unsweetened shaved or desiccated coconut 1 tablespoon pure maple syrup
Blend for 1 minute. Serve with extra toasted muesli and drizzle maple syrup on top.
Note: You might need large straws. This smoothie is thicker than your average!