Recipe courtesy of Jason Wrobel
Print
Total:
25 min
Prep:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Sandwich:
  • 4 medium slices whole grain or gluten-free bread 
  • 4 tablespoons raw almond butter
  • 2 ripe bananas, sliced
  • 2 tablespoons dried goji berries
  • Pinch ground cinnamon
Spread:
  • 3/4 cup fresh cherries, pitted and halved
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • Pinch cayenne pepper
  • Pinch sea salt
  • 2 medium Fuji or Pink Lady apples, chopped
  • 1/8 dried chipotle pepper, soaked to soften 

Directions

For the sandwich: Take the bread slices and arrange them on a large plate or cutting board. Slather the almond butter, using 1 tablespoon per slice of bread. Layer the banana slices on top of the almond butter. Then shake a few goji berries on top and sprinkle with a pinch of cinnamon. Leave each sandwich open-faced (without a slice of bread on top). 

For the spread: Process the cherries, vinegar, lemon juice, cayenne, salt, apples and chipotle in a food processor until slightly smooth with a bit of chunky texture, 15 seconds. Drizzle the spread on top of the open-faced sandwiches in an artful fashion. Serve immediately.

Cook's Note

You can substitute sunflower, cashew, peanut, walnut or macadamia nut butter in place of almond butter. For the spread, you may omit the chipotle pepper and cayenne pepper if you want it less spicy. If fresh cherries are out of season, you may use dried tart cherries (sugar free) instead.

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