How to thicken the smoothie without frozen ingredients

smoothiesubstitutionstexture

I like thick drinks and I cannot lie. 
You other posters can't deny,
That when a shake pours out, all watery and fast
My first thought is "that's just nast(ay)"

Normally, I put in my smoothies a combination of the following:

  • 4-5 med. Strawberries
  • ½ Banana
  • ½(?) cup baby spinach
  • Rhubarb
  • Hemp milk
  • Other seasonal fruits/vegetables
  • Cocoa powder

I'm also going to experiment with adding things from this list:

  • Home-made hemp milk (from hemp hearts)
  • Flax seeds
  • Small portions of avocado
  • Tofu

So far, the smoothies have come out with the texture of chocolate milk. I'd like it to be a bit thicker, but I have some very interesting food allergies/intolerance. I'd also like to keep the beverage nearer to room temperature at the time of preparation/consumption.

I cannot consume any of the following items I've found online for thickening:

  • Xanthan Gum, Guar Gum (other polysaccharides)
  • Dairy (both cow and goat make me ill, I'm not trying others)
  • Whey, Pea, or other bean/lentil-based protein powders
  • Anything considered High-FODMAP

What other methods are there to thicken a smoothie, with neither dairy, nor frozen items?

More FODMAP information:

Best Answer

My favorite smoothie thickener is chia seed.

A tablespoon will thicken a blender of smoothie into pudding. According to the internet it is also a low FODMAP food.

It is a small, black seed which will change the texture a bit. With raspberry or strawberry or vanilla they are lost among the other seeds.

It has the added benefit of being neutrally flavored and high in fiber, protein, omega 3 fatty acids, and various minerals.

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