Toasted sourdough slathered with a tahini-maple spread and piled high with banana, blueberries, cacao nibs and walnut crumble.
Blueberry Banana Walnut Toast
3 slices gluten-free sourdough, toasted
3 tablespoons tahini
1 tablespoon pure maple syrup
1 banana, sliced
1/4 cup walnuts, crumbled
Cacao nibs, to garnish
In a small bowl, combine tahini and maple syrup, set aside.
Blitz walnuts in a mini food processor to create a crumble.
Slather tahini-maple spread on toasted sourdough.
Top with banana, blueberries, walnut crumble and cacao nibs.
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