- 1/2 cup dates, chopped and pitted (about 5-6)
- 1 cup carrots, peeled and chopped
- 1/4 cup Hodgson Mill Gluten Free Quick Rolled Oats
- 2 Tbsp. Hodgson Mill Flax Chia Blend
- 1/8 tsp. ground ginger
- 1/8 tsp. ground cinnamon
- 1/4 tsp. vanilla
- 1/2 cup pineapple juice
- 1/2 cup coconut milk
- 1 - 1 1/2 cups milk, (I used almond, use your preference)
- 1 cup pineapple, chunks, frozen if desired
- pinch salt
Soak dates in 2-3 Tbsp. warm water at least 20 minutes, or overnight. Simmer chopped carrots in 1 cup water, covered, over medium heat for 15-20 minutes, until tender enough to spear with a fork. Let cool completely, about 20-30 minutes (you can do this step ahead of time, and even freeze the cooked carrots ahead of time if you like a very frosty smoothie).
Add soaked dates and their water to blender. Blend until you have a smooth date paste. If your blender has trouble getting to all the date pieces, add 1/4-1/2 cup of the milk so that the blades are surrounded by liquid, and scrape sides down with a spatula. When dates are completely smooth, add the rest of the ingredients (cooked carrots (I include the water that they simmered in), frozen pineapple, Quick Rolled Oats, Flax Chia Blend, spices, vanilla, pineapple juice, almond milk, and coconut milk) and blend until completely smooth and the entire smoothie is swirling smoothly inside the blender for at least 5 seconds. Test by tasting a spoonful, and if you would like a thinner smoothie, add more milk by 1/4 cup increments, blending and tasting again after each addition until it reaches desired consistency.
Pour and serve immediately. It may be refrigerated for 24 hours, but the texture will change slightly and it may become thicker.
If desired, you may replace oats with more Flax Chia Blend – use a total of ¼ cup. If you would like a slightly sweeter smoothie, try adding 1-2 Tbsp. maple syrup or honey.
Makes 2 servings
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