Mexican Candied Pumpkin Smoothie

<p><strong>Smoothie</strong></p><ul><li>1/3 cup pumpkin pur&eacute;e</li><li>1 Tbsp maple syrup</li><li>&frac14; tsp Mexican cinnamon &nbsp;</li><li>&frac14; tsp star anise &nbsp;</li><li>1 pinch clove</li><li>1/8 tsp orange zest &nbsp;</li><li>1 cup oat milk</li><li>&frac12; cup water &nbsp;</li><li>1 scoop Vanilla Iron Vegan Sprouted Protein</li></ul><p><strong>Cookies</strong></p><ul><li>2 pieces banana &nbsp;</li><li>1 cup oat flour&nbsp;</li><li>1 pinch ginger</li></ul>

<p><strong>Smoothie</strong></p><ol><li>Place the pumpkin pur&eacute;e in a small saucepan over medium heat. Add the maple syrup, cinnamon, star anise, clove, and orange zest, stir for 1 minute. Let the mix cool</li><li>Blend the pumpkin mix with the rest of the ingredients.</li><li>Enjoy this smoothie with an easy 3 ingredient breakfast cookie (recipe below).<strong>&nbsp; &nbsp;</strong></li></ol><p><strong>Cookies</strong></p><ol><li>Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.</li><li>Smash the bananas, add the oat flour and the pinch of ginger.</li><li>Make 6 round balls out of the batter. Place onto the parchment paper, gently press down.</li><li>Bake 16 minutes or until the edges are golden brown. Let them cool.</li></ol><p>*You can add pumpkin seeds or semisweet chocolate chips!</p>