BA­NANA AND CHOC-AL­MOND TOASTIE

Prep time 10 mins Cook­ing time 5 mins Makes 2

Friday - - RECIPE CARDS -

IN­GRE­DI­ENTS

4 square slices pack­aged sour­dough bread (180g) 10g but­ter, soft­ened

2 tbsp al­mond but­ter

1 tsp ca­cao pow­der

2 tsp rice malt syrup

1 medium ba­nana (180g), thinly sliced

¼ tsp ground cin­na­mon

METHOD

Pre­heat a sand­wich maker. Spread one side of each bread slice with but­ter.

Stir al­mond but­ter, ca­cao and syrup in a small bowl un­til smooth. Place two slices of bread but­tered­side-down on a board; spread half the al­mond but­ter mix­ture on each slice, then top with ba­nana, leav­ing a 1cm bor­der. Top with re­main­ing bread slices, but­tered-side-up. Cook in sand­wich maker for 5 min­utes or un­til golden. Serve cut in half, dusted with cin­na­mon.

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