Stuffed french toast with almond butter and banana

September 13 2016

 

Ingredients (serves one):

  • 2 slices of rye or wholegrain bread
  • 2 tbsp almond butter
  • 1⁄2 banana, thinly sliced
  • 1 free-range egg
  • 1⁄2 tsp ground cinnamon
  • 50ml unsweetened almond milk
  • Coconut oil, for frying
  • Fresh berries and Greek yogurt, to serve (optional)

Method:

  1. Slice the bread into halves and layer up the bottom halves with your almond butter and banana slices, then sandwich together with the top half.
  2.  In a shallow dish, whisk together the egg, cinnamon and almond milk until fully combined, then soak both sides of your sandwiches until well coated and moist.
  3. Heat a little coconut oil in a non-stick frying pan then gently lay your sandwiches in to fry for about 4 minutes on each side.
  4. Plate up and top with fresh berries and a tablespoon of Greek yogurt, if you like.

(Recipes taken from The Body Bible. Photography © Martin Poole.)

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