Dairy-free, vegan, nut-free option
Makes 6-8 popsicles.
1 cup vanilla almond milk (or full fat coconut milk)
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
Pinch of salt
2 frozen bananas
Maple syrup to sweeten if needed
Growing up in Santa Barbara, horchata was a staple treat - and because it’s traditionally made with rice milk (and often almond milk at home) it worked for my childhood lactose-intolerance. Cinnamon helps your metabolism and balance your blood sugar, and bananas (added for the popsicle texture) have a slow-release sugar and are packed with fiber, potassium, vitamin C, and B6.
Blend together the almond milk and bananas until smooth, and then add the vanilla, salt, cinnamon, and any maple if needed. If you want these to be an even sweeter treat, add mini chocolate chips.
Pour the mixture into popsicle molds and freeze for at least 1 hour.
For other popsicles like this, check out this book.
*** Coming Soon ***
What does this recipe do for my health? Notes on recipe-specific nutrient benefits and the gut-brain connection.