Photo by Philip Haynes
The sweet aroma of almond and banana is the ultimate treat. This is a luxurious and delicious breakfast and is a real weekend favourite for me.
Recipe information
Yield
Serves 1
Ingredients
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 (about 1/4 cup) unsweetened almond milk
Coconut oil, for frying
Fresh berries and Greek yogurt, to serve (optional)
Preparation
Step 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.
Step 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.
Step 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.
Step 4
Plate up and top with fresh berries and a tablespoon of Greek yogurt, if you like.
From Clean Eating Alice | The Body Bible: Feel Fit and Fabulous from the Inside Out © 2017 by Alice Liveing. Reprinted by permission of Harper Thorsons, an imprint of HarperCollins Publishers.
Buy the full book from HarperCollins or from Amazon.
Recipe notes
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