Sunday, 27 May 2012

Strawberry Rhubarb Upside Down Cake Smoothie


When you are hanging out in the plank position while mosquitos are flying away with chunks of your skin all in the name of toughening up for the Spartan Sprint there is a pretty good chance that you might want to take your mind off of the buzzing and chomping.  You can harass your teammates, make fun of the teammate that couldn't make the practice (you know who you are) or you can think about cake.

The cake turned into a smoothie but really it was all about the crumble anyway.  Besides, we have pink zebra roller derby shorts, glitter headbands, and purple mesh tops to wear so maybe a smoothie is a better idea anyway.

Compote





1 cup diced rhubarb
2 C fresh or frozen strawberries (I used whole frozen strawberries)
1/4 C apple cider 

Combine ingredients in a medium sized saucepan.  Bring to a boil and allow to simmer for approximately 10 minutes.  Allow compote to cool before adding to your smoothie.


Crumble



1/4 C ground almonds
1/4 C + 2 T old fashioned oats
1 T coconut oil
2 T brown sugar
1/2 tsp cinnamon
2 T unsweetened applesauce

In a small bowl combine ground almonds, oats, coconut oil, brown sugar, cinnamon and unsweetened applesauce until your mixture is crumbly.


Strawberry Rhubarb Upside down Cake Smoothie
(2 Cups)



1 frozen banana
2 T vanilla protein powder (if you skip the protein powder you might consider adding extra vanilla paste & maybe a 1 tsp of honey or maple syrup)
1 tsp vanilla paste
1 C unsweetened soy milk
1/4 old fashioned oats
strawberry rhubarb compote
1-2 T crumble

In your blender combine frozen banana, strawberry rhubarb compote, protein powder, vanilla, soy milk, & oats.  Blend until desired consistency is reached.  Top with sliced strawberries and 1-2 T of crumble.







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