Snickerdoodle Smoothie – a mildly sweet smoothie with that distinct tangy flavor only found in a snickerdoodle cookie! perfect for breakfast, snack, post workout!
So.
I have seen quite a few snickerdoodle recipes in the recent months, and none of them have cream of tartar. That is what differentiates a snickerdoodle from… a cinnamon cookie.
Right?
All the snickerdoodles I grew up with, anyway.
…and how I learned to make them in school. Cream of tartar is a leavening agent like baking soda or powder, but it also brings a tangy Snickerdoodle flavor. A snickerdoodle needs that distinctive tang.
I created a Quinoa Snickerdoodle for the We Love Quinoa cookbook, which you can all see in January. In the meantime, I will share with you the quick, easy, and tangy sweet Snickerdoodle Smoothie I have been enjoying since late summer. Cream of tartar is for the sole purpose of flavor here – I know, it’s weird, but… it’s a Snickerdoodle Smoothie.
The other snack I have been enjoying the cacao out of is quirkily named but exceedingly delicious I Heart Keenwah Peanut Butter Cacao Clusters. Non GMO verified, Gluten Free Certified, protein filled, peanut buttery, super crunchy…
These clusters are the perfect crunchy bite to dunk into a smoothie – they sink to the bottom so you need a spoon to fish them out, but they stay crisp, which is essential in my snacking. They bring a little more sweet to this smoothie too, if you’re into that kind of thing.
Snickerdoodle Smoothie
YIELD: two smoothies
dairy, egg, soy and gluten free, vegan
INGREDIENTS:
3 cups cashew milk
1 large banana, peeled (frozen preferred)
3-4 large Medjool dates, pitted
2 tablespoons sunflower seed butter
2 tablespoons fresh ground chia or flax
2 teaspoons vanilla paste or extract
2 teaspoon cinnamon
1+ teaspoon cream of tartar
pinch sea salt
ice (optional)
INSTRUCTIONS:
Add all ingredients to blender.
Blend at high speed until smooth, increasing milk for thinner consistency.
Top with cinnamon, and granola or Keenwah Clusters for crunch.
just look at those flecks of vanilla and cinnamon…
printable Snickerdoodle Smoothie recipe:
- 3 cups cashew milk
- 1 large banana, peeled (frozen preferred)
- 3-4 large Medjool dates, pitted
- 2 tablespoons sunflower seed butter
- 2 tablespoons fresh ground chia or flax
- 2 teaspoons vanilla paste or extract
- 2 teaspoon cinnamon
- 1+ teaspoon cream of tartar
- pinch sea salt
- ice (optional)
- Add all ingredients to blender.
- Blend at high speed until smooth, increasing milk for thinner consistency.
- Top with cinnamon, and granola or Keenwah Clusters for crunch.
Audrey @ Unconventional Baker says
OMG, you’re a genius, Kristina! I never picked up on the fact that cream of tartar is what gives those that distinct taste. So curious about trying it now, especially in a smoothie <3