Cafe Style Peanut Butter Toast

• INGREDIENTS

  ½ tsp coconut oil (or ghee)

  2 small bananas (elakki)

  A thick slice of sourdough

  1 tbsp smooth peanut butter (preferably unsweetened)

  ½ cup jaggery, crushed

  1 tsp ground cinnamon

  1 tsp pomegranate arils

  1 tsp toasted seed mix

  Microgreens (optional)

METHOD

• Preparing bananas

Heat a pan and grease it lightly with coconut oil or ghee. Slice the bananas (~2 cm thick) and place them in a single layer in the moderately hot pan. Let one side cook for around a minute over a low flame. Using a pair of tongs, flip the slices so that the other side is also golden brown.

• Preparing the jaggery cinnamon syrup

Melt the crushed jaggery in a small pan. Stir in the ground cinnamon and remove from heat. Store this in a bottle and use it to top pancakes, toast or any other dishes.

• Assembling the toast

On the same pan, lightly toast the slice of sourdough. Smear peanut butter over the toasted slice of bread. Layer the sliced pan-toasted bananas over the bread. Top with a spoonful of jaggery cinnamon syrup.

Sprinkle mixed seeds and pomegranate over the top. Serve immediately.

Protip: To prepare the toasted seed mix, combine 4-5 kinds of seeds such as sesame, pumpkin, sunflower, flax and toast over a low flame for 5 minutes. Store in an airtight container in the fridge.