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.
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.
When you’re after that chocolatey-hit – this easy chocolate mug cake with it’s gooey flowing centre will satisfy that craving without the sugar hit. Low-carb and low calorie, this dessert is sure to please! Whip up this decadent mug cake in a matter of minutes.