2 Slices of Rye or Wholegrain bread
2 tbsp Almond Butter
1/2 Banana, thinly sliced
1 free-range egg
1/2 tsp Ground Cinnamon
50 ml unsweetened almond milk
Coconut oil, for frying
Fresh berries and greek yogurt, to serves (optional)
1) Slice bread into halves and layer up the bottom halves with your almond butter and banana slices, then sandwich together with the top half.
2) In a shallow dish, whisk together the egg, cinnamon and almond milk until fully combined, then soak both sides of your sandwiches until well coated and moist.
3) Heat a little coconut oil in a non-stick frying pan then gently lay your sandwiches in to fry for about 4 minutes on each side.
4) Plate up and top with fresh berries and a tablespoon of greek yogurt, if you like.