Step up your smoothie game this Fall, with ground cinnamon, tangy blueberries and rich molasses.
1 cup walnut milk (or other nut milk)
1 cup frozen wild blueberries (organic if possible)
1 tablespoon freshly ground flax seeds
1 tablespoon molasses
1 teaspoon ground cinnamon
handful of ice cubes (optional)
Add all of the ingredients to a high speed blender and blend until smooth.
Pour into your favorite glass and enjoy!
To make the homemade walnut milk, soak 1 cup of raw walnuts in water in the refrigerator for 8 hours or overnight. Once soaked, drain and rinse them well and add them to the blender with 4 cups of filtered water. Blend on high for 1 minute or until the walnuts are very finely ground. Strain through a nut milk bag if you like, although I usually skip this step when I use walnuts. Walnut milk can be stored in the fridge for 3-4 days.
Thank you Pickles & Honey for this delicious recipe!