These nut butter sandwiches with cashew butter, banana and mashed raspberry are one of my favourite toasted sandwiches. This combination is absolutely amazing. Homemade creamy cashew butter, banana and mashed raspberries is so so so good. You definitely should try it. I love eat this combination with thick slice of toasted sourdough. Its so crunchyyyy.
I encourage you to make your home-made cashew butter because it is so good. The recipe for cashew butter you can find here. These sandwiches are perfect to eat at home or on the go. I always toast the bread when eating home, but when I take them to work, I don’t toast the bread. For me cold toasted bread doesn’t taste so good. Please try both ways to know what are your preferences.
THESE NUT BUTTER SANDWICHES ARE:
- Breakfast recipe
- Gluten free (when using gluten free sourdough)
- Easy to make
- Perfect breakfast on the go
- Kids friendly
- Healthy Recipe
- Sugar Free
- Family Recipe
HOW TO MAKE NUT BUTTER SANDWICHES
- 2 large slices of sourdough
- 2 tbsp cashew butter
- ½-1 banana
- Handful fresh or frozen raspberries
Put the slices of sourdough in a toaster. Meanwhile slice the banana and mash raspberries using fork. If you use frozen raspberries put them in a hot water for about 4 minutes, then drain them. Put the raspberries in a bowl and mash them, using fork. Add some agave syrup if necessary. Put the cashew butter on one slices and mashed raspberries on the other slice. Put the sliced banana on cashew butter and assemble sandwich. Cut the sandwich in a half and enjoy!!!
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Recipe was made in our Vegan Healthy Louisa Cafe Deli in Leicester.