Almond Butter Banana Chimichangas Recipes

BANANAS FOSTER CHIMICHANGAS

Steps:

• In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
• In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.

ALMOND BUTTER AND BANANA PANCAKES

Steps:

• In a large bowl, mash the bananas until smooth.
• Whisk in the almond butter, then add eggs one at a time, making sure each is thoroughly incorporated into the mixture.
• Stir in the cinnamon.
• Heat a large cast-iron (or ceramic skillet) over medium-high heat. When the skillet is hot enough that a drop of water splashed on it sizzles and bounces, add the coconut oil.
• Scoop 2 tablespoons of the batter per pancake onto the skillet, leaving room for them to spread.
• Cook 2 to 3 minutes, or until the bottom is set, before flipping. Cook on the opposite side for an additional 2 to 3 minutes.
• Serve topped with sliced bananas and cocoa nibs.

ALMOND BUTTER & BANANA PORRIDGE

Steps:

• Heat the almonds in a saucepan over a medium heat for 2-3 mins until smelling toasted, shaking the pan frequently. Remove from the pan to a plate.
• Put the Quaker Rolled Oats, milk, sultanas and cinnamon, if using, into the saucepan with a pinch of salt. Cook over a medium heat for 5-6 mins until smooth and thick, stirring frequently. Add a splash more water if you prefer a thinner porridge.
• Divide the porridge between four warmed bowls, and add the banana slices. Drizzle over the almond butter in a swirl, then top with the toasted almonds.