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Vegemite and maple
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Cream cheese and pistachio
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Date and sesame
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Ricotta and cinnamon
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Peanut butter and honey
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Chocolate Nutella
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Labneh and egg
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Serves: 1
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Vegemite and maple
Cream cheese and pistachio
Date and sesame
Ricotta and cinnamon
Peanut butter and honey
Chocolate Nutella
Labneh and egg
Vegemite and maple
Spread the sourdough with Vegemite.
Top with banana, drizzle with maple syrup.
Cream cheese and pistachio
Spread the sourdough with cream cheese.
Top with banana, sprinkle with pistachio.
Date and sesame
Spread the sourdough with date spread.
Top with banana, sprinkle with sesame. Note: To make your own date spread, roughly chop 8 Medjool dates. Place in a saucepan with 1/3 cup water. Simmer over medium heat for 5 minutes or until water has evaporated. Cool for 10 minutes then process in a food processor with 150 g almond butter, 1 tsp vanilla and a pinch of sea salt until smooth.
Ricotta and cinnamon
Spread the sourdough with ricotta.
Top with banana, sprinkle with cinnamon sugar. Note: To make your own cinnamon sugar, combine 2 tablespoons of caster sugar with 1 teaspoon of ground cinnamon.
Peanut butter and honey
Spread the sourdough with peanut butter.
Top with banana, drizzle with honey.
Chocolate Nutella
Spread the sourdough with Nutella.
Top with banana, sprinkle with chocolate or cocoa.
Labneh and egg
Spread the sourdough with labneh.
Top with banana and egg. Sprinkle with dukkah. Note: To make your own labneh, spoon 1 of cup greek yoghurt into a sieve lined with muslin or a new clean chux. Sit over a bowl, cover and refrigerate for 2 – 4 hours until thick. It’s delicious with fruit salad, used as a spread on banana loaf, or blended with banana and ice for a summer smoothie.
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