The Nut Butter Cookbook. Heather Thomas
nuts, chia seeds or cacao nibs, for sprinkling
Coarsely mash the banana with a fork and mix with the peanut butter and cinnamon.
Toast the bread and spread it with the banana peanut butter mixture.
Drizzle with maple syrup and sprinkle with the topping of your choice.
PEANUT BUTTER AND AVOCADO SMASH TOASTIE
SERVES 1
PREP 5 MINUTES
1 medium slice wholegrain, multi-seed or wholewheat bread
1 heaped tbsp peanut butter
1 small avocado, peeled, stoned (pitted) and coarsely mashed
honey, for drizzling (optional)
Toast the bread and spread with the peanut butter.
Top with the smashed avocado, spreading it out to the corners of the toast, and drizzle with honey, if using.
VEGETARIAN
FRENCH TOAST WITH PEANUT BUTTER DRIZZLE
French toast is a delicious way of using up bread that’s past its best. The peanut butter drizzle adds a touch of nutty sweetness to the savoury dipped and fried eggy bread. You can use vegetable oil instead of butter, if wished.
SERVES 4
PREP 10 MINUTES
COOK 5–6 MINUTES
2 large free-range eggs
120ml (4fl oz/½ cup) dairy or unsweetened soy or nut milk
a few drops of vanilla extract
½ tsp ground cinnamon
a pinch of ground nutmeg
a pinch of sea salt
4 thick slices wholegrain or multi-seed bread
unsalted butter, for frying
freshly ground black pepper
2 small bananas, sliced, to serve
PEANUT BUTTER DRIZZLE
3 tbsp maple syrup
75g (3oz/generous ¼ cup) crunchy peanut butter
Beat together the eggs, milk, vanilla, ground spices and salt in a bowl. Pour the mixture into a large shallow dish.
Dip the slices of bread (both sides) into the egg mixture and leave just long enough for the batter to penetrate the bread (usually less than 1 minute or 30 seconds each side). Don’t leave it too long or it will get soggy and fall apart.
Heat the butter in a large frying pan (skillet) set over a medium heat. Add the soaked bread to the hot pan (do this in batches if necessary) and cook for 2–3 minutes until golden brown and crisp underneath. Turn the slices over and cook the other side.
Make the peanut butter drizzle: put the maple syrup and peanut butter in a small pan and stir gently over a low heat until melted and well combined.
Transfer the French toast to serving plates and top with a grinding of black pepper and the sliced bananas. Sprinkle with the peanut butter drizzle and serve hot.
VARIATIONS
Use fresh berries, e.g. strawberries, raspberries, blueberries, instead of bananas.
Serve with a spoonful of creamy soft cheese mixed with grated orange zest.
VEGAN OPTION
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