Pineapple Raspberry Smoothie
Beverages | Mediterranean cuisine
⏳ Time
20 minutes
🥕 Ingredients
5
🍽️ Servings
4
Description
Buckwheat flakes can be replaced with oatmeal or any other type, to taste.
Ingredients
- Pineapple - 24.7 oz
- Frozen Raspberries - 10.6 oz
- Soy Vanilla Milk - 10 fl oz
- Buckwheat Groats - 3 tablespoons
- Mint - to taste
Step by Step guide
Step 1
Peel a piece of pineapple (for me, 700 grams was half a pineapple) and remove the core. Cut into medium pieces.
Step 2
You can use frozen raspberries directly or thaw them overnight on the top shelf of the refrigerator.
Step 3
Take 200 ml of rice milk (if unavailable, you can substitute with low-fat milk), buckwheat flakes, tangerine segments, and pineapple, and blend at high speed in a blender.
Step 4
Let it sit for about 10–15 minutes — during this time, the buckwheat flakes will swell.
Step 5
Add another 100 ml of rice drink and blend again. If the smoothie is still thick, adjust the consistency with water or rice drink.
Step 6
Garnish with fresh mint leaves.
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