THIS COTTON CANDY SMOOTHIE IS

• vegan
• dairy-free
• gluten-free
• healthy
• refreshing
• creamy
• thick
• colorful
• simple
• quick easy to make
• made with 5 ingredients
• so delicious

WHAT YOU NEED TO MAKE A COTTON CANDY SMOOTHIE

You need the following ingredients to make this smoothie (the exact measurements are in the recipe card below):

• Bananas – Use frozen bananas for a thicker texture.
• Coconut cream – makes the smoothie super creamy. You can also use plant-based yogurt.
• Tahini – or use any nut butter of your choice.
• Frozen raspberries – for pink color.
• Blue spirulina powder – for baby blue color.

Equipment you need:

• High-speed blender or food processor – Use a blender tamper accelerator to push down the frozen bananas while blending.
• Bowl
• Small whisk

GARNISH IDEAS

• fresh berries
• granola
• nut butter
• chia seeds
• hemp seeds
• shredded coconut
• chocolate chunks
• cocoa nibs

HOW TO MAKE COTTON CANDY SMOOTHIE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. To the high-speed blender or food processor, add frozen bananas, coconut cream, and tahini. Blend on high until smooth and creamy, ensuring there are no remaining chunks of bananas on the side (use blender tamper accelerator to push down the bananas while blending). If you like a thinner smoothie, add a splash of plant-based milk.

2. Add half of the smoothie mixture to a bowl and mix it with blue spirulina powder.

3. Blend the rest of the smoothie with frozen raspberries.

4. Transfer to a bowl or jar and swirl together. Add your favorite toppings and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE SMOOTHIE AHEAD OF TIME?

Yes, you can make the smoothie the night before and store it in the fridge, so it’s ready to go in the morning.

CAN I STORE THE SMOOTHIE IN THE FRIDGE?

The smoothie is best to enjoy immediately, but you can store it in the fridge for 1-2 days.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Salted Caramel Mocha Smoothie
• Chocolate Protein Smoothie Bowl
• Peanut Butter & Jelly Overnight Oats
• Carrot Cake Overnight Oats
• Pastel Rainbow Cupcakes

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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COTTON CANDY SMOOTHIE

This Cotton Candy Smoothie is creamy, healthy, refreshing, and so delicious. It is made from frozen fruit, blue spirulina, tahini, and coconut cream. Dairy-free, gluten-free, vegan.

Course Breakfast, Snack

Cuisine Vegan

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 1 -2 servings

Calories 485kcal

Author Plantiful Bakery

Ingredients

• 3 small frozen bananas, sliced = about 290g
• ⅓ cup (60g) coconut cream or vegan yogurt
• 1 tbsp tahini or any nut butter – optional
• ¼ cup (30g) frozen raspberries
• ⅛ tsp blue spirulina powder

Instructions

• To the high-speed blender or food processor, add frozen bananas, coconut cream, and tahini. Blend on high until smooth and creamy, ensuring there are no remaining chunks of bananas on the side (use blender tamper accelerator to push down the bananas while blending). If you like a thinner smoothie, add a splash of plant-based milk.
• Add half of the smoothie mixture to a bowl and mix it with blue spirulina powder.
• Blend the rest of the smoothie with frozen raspberries.
• Transfer to a bowl or jar and swirl together.
• Add your favorite toppings and enjoy!

Notes

Storing:

You can make the smoothie the night before and store it in the fridge so it's ready to go in the morning. It is best to enjoy it immediately, but it will last in the fridge for 1-2 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 485kcal

Nutrition Facts

Serving: 1 / Calories: 485kcal / Total Fat: 21,3g / Saturated Fat: 13,5g / Cholesterol: 0mg / Total Carbohydrate: 74,2g / Fiber: 10,2g / Sugar: 38,7g / Protein: 6,1g / Sodium: 45mg / Iron: 2,4mg

Příspěvek COTTON CANDY SMOOTHIE se objevil jako první na Plantiful Bakery.

THIS HOMEMADE HUMMUS IS

• vegan
• dairy-free
• gluten-free
• healthy
• smooth
• creamy
• thick
• easy
• made with simple ingredients in 15 minutes
• better than store-bought
• classic hummus recipe

WHAT YOU NEED TO MAKE THE BEST HUMMUS

You need the following ingredients to make this extra smooth and creamy hummus at home (the exact measurements are in the recipe card below):

• Canned chickpeas – Rinse and drain the chickpeas before boiling.
• Baking soda – boiling chickpeas in baking soda is a simple technique to make super smooth and creamy hummus.
• Lemon juice – adds a tangy flavor. Use fresh-squeezed lemon juice.
• Tahini – use good-quality tahini for the best flavor.
• Olive oil – blend into the hummus to make it even more delicious, and drizzle on top when serving.
• Garlic – use fresh garlic for the classic hummus recipe. For more flavor, use roasted garlic.
• Ground cumin – adds more flavor.
• Sea salt – add as much salt as you like, depending on your taste, plus on how salty your canned chickpeas are.
• Ground pepper
• Water – adding a few tablespoons of water while mixing, helps to create a super creamy and fluffy texture.

Equipment you need:

• Medium size pot
• Strainer
• High-speed blender or food processor

HOW TO MAKE EXTRA SMOOTH AND CREAMY HUMMUS FROM CANNED CHICKPEAS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this hummus is super easy and comes with 2 following steps:

1. Step: Boil the chickpeas with baking soda

To a medium-size pot, add canned chickpeas and a teaspoon of baking soda. Cover with water and bring to boil. Let it boil on medium heat for about 10 minutes until the chickpeas are soft. Then drain and rinse the chickpeas in cold water.

2. Step: Blend everything in a high-speed blender until smooth and serve

To a high-speed blender or a food processor, add the boiled chickpeas, lemon juice, tahini, olive oil, minced garlic clove, ground cumin, a pinch of sea salt, and ground pepper, and blend on high speed for about 30 seconds until smooth. While the blender is running, add about 4 tbsp of water (use tamper accelerator stick to make it easier to blend if using a high-speed blender).

Taste, and add more sea salt, lemon juice if necessary. Continue blending on high speed for about 1-2 more minutes until smooth and creamy. Add more water to loosen the hummus.

Scrape into a bowl, top with olive oil or any garnish of your choice, and serve with pita, as desired.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE HUMMUS?

Store the homemade hummus in an airtight container in the fridge.

HOW LONG DOES HOMEMADE HUMMUS LAST?

Homemade hummus will last in the fridge for 3-5 days.

CAN I FREEZE HUMMUS?

Yes, you can freeze hummus for up to 4 months – store it in an airtight container. To defrost it, let it thaw in the fridge overnight.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Creamy Roasted Garlic Potato Soup
• Pumpkin Alfredo Sauce
• Crispy Tofu Nuggets
• Homemade Vegan Parmesan Cheese

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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EXTRA SMOOTH AND CREAMY HUMMUS

Learn how to make Extra Smooth and Creamy Hummus at home in just 15 minutes by using a simple technique. It is made from canned chickpeas, tahini, garlic, and olive oil. So much better than store-bought. This is the best hummus recipe you’ll ever try. Vegan, Gluten-Free.

Course Appetizer, Basics, Dip, Spread

Cuisine Israeli

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 15 servings (about 2 cups)

Calories 56kcal

Author Plantiful Bakery

Ingredients

• 3 cups (500 g/17,6 oz) canned chickpeas, rinsed and drained
• 1 tsp baking soda
• 1 ½ tbsp lemon juice fresh-squeezed
• 3 tbsp tahini good-quality
• 1 tbsp olive oil
• 1 medium garlic clove, minced*
• ½ tsp ground cumin
• sea salt
• ground pepper
• 4-6 tbsp water

Instructions

• To a medium-size pot, add canned chickpeas and a teaspoon of baking soda. Cover with water and bring to boil. Let it boil on medium heat for about 10 minutes until the chickpeas are soft. Then drain and rinse the chickpeas in cold water.
• To a high-speed blender or a food processor, add the boiled chickpeas, lemon juice, tahini, olive oil, minced garlic clove, ground cumin, a pinch of sea salt, and ground pepper, and blend at high speed for about 30 seconds until smooth. While the blender is running, add about 4 tbsp of water (use tamper accelerator stick to make it easier to blend if using a high-speed blender).
• Taste, and add more sea salt, lemon juice if necessary. Continue blending on high speed for about 1-2 more minutes until smooth and creamy. Add more water to loosen the hummus.
• Scrape into a bowl, top with olive oil or any garnish of your choice, and serve with pita, as desired.

Notes

*Garlic – For more flavor, use roasted garlic.

Storage:

Store the homemade hummus in an airtight container in the fridge for 3-5 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 56kcal

Nutrition Facts

Serving: 2 tbsp / Calories: 56kcal / Total Fat: 3,1g / Saturated Fat: 0,4g / Cholesterol: 0mg / Total Carbohydrate: 5,5g / Fiber: 1,6g / Sugar: 1,0g / Protein: 2,0g / Sodium: 150mg / Potassium: 44mg / Iron: 0,5mg

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