Meg’s Roasted Banana, Tahini & Choc-Espresso Sauce on Sourdough

Roasted Banana, Tahini and Choc-Espresso Sauce on Sourdough

by Meg Thompson December 13, 2016

Roasted Banana, Tahini and Choc-Espresso Sauce on Sourdough

By: Meg Thompson

This is a pimped-up version of the well-loved favourite, tahini and banana on toast. It will be your new breakfast favourite.

Servings

Prep time

Cook time

Recipe

Ingredients

1 banana, peeled & sliced lengthways
1 tsp coconut oil
Sprinkle cinnamon
1 tbsp espresso coffee
1 tbsp dark chocolate
Pinch sea salt
2 slices sourdough or gluten-free bread if needed
2 tbsp tahini
2 chopped tbsp almonds, to serve

Method

Place banana on lined baking tray, smear with coconut oil and cinnamon and bake at 200°C for 15–20 mins.
While this is cooking, make sauce by placing espresso into small saucepan over low heat. Add chocolate and salt and stir until melted. Remove from heat straight away and set aside.
Toast sourdough.
To assemble, spread 1 tablespoon of tahini on each piece of toast. Lay roasted banana on top. Drizzle with choc-espresso sauce and top with chopped almonds.

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#Tags: breakfast, vegan, vegetarian

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.