Cinnamon Raisin Bread Smoothie

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Here’s a classic favorite breakfast food modified into a smoothie from dessert blogger and photographer Averie Sunshine on her blog, Averie Cooks.  This recipe can be vegan as well as gluten-free just by selecting the right graham cracker.  Averie recommends the Nabisco Honey Maid Original Graham Cracker for a vegan option.  Options for vegan milks can be found on my Recipes page.

2/3 cup coconut, rice, or almond milk
2 small to medium ripe bananas (frozen)
1 full-size graham cracker
2 – 3 tbsp. raisins
2 tbsp. light brown sugar, packed
1 – 2 tbsp. agave nectar
1 tsp. cinnamon
1/2 tsp. vanilla extract

Blend on high speed for 45 to 50 seconds (“Whole Juice” button on a Blendtec).  Garnish with a sprinkle of cinnamon.

7 comments so far. Have questions? Fire away! We can discuss it right here.
  1. Can you leave out the graham cracker? I’m avoiding grains, but this sounds wonderful!

    • Blenderdude

      Alicia, of course! If you discover any “tweaks” that work well for you, pass them along. Thanks!

  2. WOW! This recipe was great! I substituted coconut crystals for the brown sugar, which is a low glycemic sugar substitute that actually tastes great. I don’t eat sugar anymore because of the inflammation. I also used cinnamon Java Raiz (www.javaraiz.com)raisins and man…what a treat! Next time I’ll use the coffee raisins! Thanks for the idea!

  3. Is there an alternative for the bananas in this recipe? I just can’t tolerate them, unfortunately.

    • Blenderdude

      Holly, looking at the other ingredients, I don’t really see one. The banana is as much for consistency as it is for flavor. My only recommendation is for you to contact Averie on her blog. She just might have a good alternative. Please share it with us if she does!

  4. This looked delicious so I decided to try it. It is a very good one but way too sweet for me (and trust me, I love sweet stuff). I would use brown sugar or agave not both.

    • Blenderdude

      Rachel, thanks for the feedback. People definitely have different tolerance levels for sugar. Amending the recipe to your taste is perfectly fine. And, of course, cutting down on the sugar in never a bad thing!

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