Banana, Nut Butter & Cinnamon on Toasted Sourdough
This amazingly simple breakfast tastes like a feast in one dish. Choose a good quality wholefood type nut or seed butter – there are lots to choose from, including mixed nuts and seed butters. The combination of flavours is to die for and creates a healthy but indulgent breakfast. Enjoy!
Bread notes – for a useful low-down on how to buy the best quality bread – made traditionally and without chemicals to speed up the process – check out Campaign for Real Bread
- Lots of bread is vegan but not all so check. The less processed it is the more likely it is to be vegan but check nonetheless.
- Choose wholemeal not wholewheat. The former is more likely to be unadulterated (and probably vegan) whereas the regulations for wholewheat are not so good! Also, buying sourdough wholemeal is always better than sourdough white.
- Supermarkets are often all we have but buying an organic wholemeal loaf gives you some protection from shoddy modern baking practice and will be vegan. (Granary, malted, supermarket-style wholewheat et al are not all they are cracked up to be). Flour ‘improvers’ and modern processes used to speed up the proving process make bread less healthy and more difficult to digest.
- If you really can’t bear to give up white bread, get the best quality possible.
- If you can’t afford quality bread and get through a lot of it, a good breadmaker is a lifesaver and will pay for itself very quickly. If you have time but no money, make it by hand! There are plenty of youtube videos.
- If necessary, switch the sourdough for any bread including gluten free.
Total time
5 minutes
Meal
- vegan-desserts
- breakfasts
- sides-light-meals-and-salads
Servings
1
Ingredients
- 2 slices of fresh sourdough or other bread of your choice
- 1 large banana
- 1 tbsp maple syrup, agave or other vegan syrup of your choice for drizzling
- ½-1 tsp cinnamon
- Nut butter of your choice
Instructions
- Toast the sourdough (or other bread) and while you’re waiting, assemble the other ingredients.
- Slice the banana and put aside.
- Spread a nice, thick layer of nut butter onto each slice of toasted sourdough.
- Place the banana over each slice of toast so they’re completely covered.
- Drizzle maple syrup over each slice.
- Sprinkle a fine dusting of cinnamon over both slices so they are completely covered.
- Eat and enjoy.
- This dish can easily be made gluten-free by swapping the sourdough for a vegan gluten-free bread of your choice.
- It can also be made low sugar by switching the maple syrup or agave for yacon syrup or xylitol (found in health food shops and some supermarkets).
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