Let’s talk tahini. Amongst the clean-eating brigade, tahini is gradually emerging as the king of nut-butters. However, instead of replacing one for the other, tahini mixed with peanut butter (or almond butter, cashew butter or any other bloody butter) is the DREAM. Now, as you know, I am not a member of this clean movement, however, this recipe can be adapted to be gluten-free, dairy-free and wheat-free, so choose the bread appropriately should you have an intolerance.
- LEVEL: Easy
- Prep: 12 Min
- Cook: None
- SERVES: 1-2
- Dairy Free
- Gluten Free
1 heaped tbsp. chunky peanut butter
1 heaped tbsp. smooth peanut butter
2 slices of rye bread (or GF/ WF bread)
1 medium banana
1 tbsp. maple syrup
1 tbsp. tahini (Al Arz preferable)
15g dried banana chips pinch sea salt (maldon sea salt if available)
10g cocoa nibs
10g black chia seeds
pinch sea salt
1. First, toast the bread.
2. Slice the banana width-ways into 1cm pieces.
3. Start with the chunky butter and spread over each piece of toast, then add the smooth butter and spread evenly.
4. Top the peanut butter layers with a layer of sliced banana.
5. In a small bowl, mix the maple and tahini. Check the consistency – it should be smooth, not gritty and pourable. If too thick, add a tsp. of water and mix.
6. Drizzle the tahini mixture over the banana slices.
7. Crush the dried banana pieces and sprinkle over the top, with the cocoa nibs and chia seeds.
8. Finally, add a pinch of sea salt.
9. For on the go, place the slices of toast on-top of each other!
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