When I have banana and strawberries together it is usually in a smoothie, not on a bed of whole grain bread and fragrant mint leaves topped with honey and rich coconut cream. Yes this is quite different but when I saw a similar recipe on Instagram I could not resist and the result? A delicious dairy-free breakfast (or dessert). The best part is that you could also replace the whole grain bread with a gluten-free base if you’re Celiac or trying to cut down on gluten.
If you like things not as sweet, leave out the honey in this recipe but I think that the balance of honey, mint and coconut cream is really beautiful (Uh oh, that’s a smoothie right there) I’d also like to experiment with a pancake base. Roasting the fruit is just a wonderful way to bring out the sweetness and deepen the flavours so it’s a great a accompaniment to almost anything, now I’m thinking frozen yogurt. Experiment away my loves, I know I’ll be doing so as well.
I really want to know your thoughts on this! Please leave me a comment below or say hi on my Instagram page @DubaiFitFoodie
- 2 slices wholegrain bread
- 8 strawberries
- 2 small bananas
- 1 tsp honey
- 5 mint leaves
- 1 tsp coconut cream
- Preheat the oven to 200 degrees
- Cut the strawberries bananas in half lengthwise.Roast for 10 mins and check halfway because those berries cook quite quickly.
- Toast the bread and layer with the mind leaves. Follow with the banana, drizzle some of the honey, then add the strawberries, drizzle more honey and top with the coconut cream.
- Sandwich up and enjoy.
P.S some might be avert to eating whole mind leaves. You can either leave them our OR Chop them finely and add to your coconut cream.