Hello from 30,000 feet!
Yep, I’m currently on the plane flying back from Utah with Steven!
We just watched the movie, “Big” with Tom Hanks (I had never seen it before)… and now it’s time to get to work!
Boy, do I have a fabulous recipe for you!
Introducing my Chunky Monkey Quesadilla!
Nutty almond butter, sweet bananas, a kiss of cinnamon and honey, all warmed together on a grilled tortilla!
This is, is a word…phenomenal!
It’s so good, in fact, that I always have these ingredients on hand, just in case my special gentleman is over at my apartment, and hunger strikes!
We really like to use almond flour tortillas — their nutty flavor really compliments the almond butter and bananas…..plus they’re gluten free! (But sadly not SCD friendly. THIS recipe is, though!) (And THIS BRAND of coconut tortillas is SCD legal!)
And not only that…but it’s incredibly delicious. I mean, who doesn’t love a quesadilla filled with everyone’s favorite banana duo!?!
And if you really want your chunky monkey to get funky, you can add chocolate chips, coconut flakes, strawberry jam, or chopped nuts…and serve it a la mode!
Here’s What You Need: (Serves 1)
2 small round tortillas (I used almond flour tortillas that are delicious) (This brand of coconut tortillas is SCD legal)
1 ripe banana, sliced into 1/4 inch coins
2-3 Tbsp almond butter (I use freshly ground almond butter) (You may also use peanut butter, but it’s not Specific Carb Diet friendly)
Sprinkle of cinnamon
1 tsp honey
2 tsp butter, divided (SCD omit)
Large, nonstick skillet
Good chef’s knife
Take two small tortillas, and spread a think layer of almond butter on both sides. (This acts as your “glue” on either side).
On one side of the tortilla, sprinkle with cinnamon, and drizzle with honey. Then, evenly place your banana coins. Place your other tortilla on top, almond butter-side down.
In a hot skillet, melt 1 tsp butter. Carefully place your quesadilla in the pan, and let it brown for about 90 seconds. While you wait, take your remaining 1 tsp of butter, and spread it on the outside of the top tortilla.
Then, using your spatula and plate (if necessary), carefully flip your tortilla over, and let the other side warm for another 90 seconds.
Serve it warm, cut in half or triangles, with ice cream if desired.
I don’t know about you, but I was a HUGE “banana boat” gal when I was a little kid. I loved a banana with peanut butter and raisins as my afternoon snack, and boy – does this take it to the next level!
There’s something about serving it warm that makes it feel really decadent and like a fabulous dessert!
And I would just like to issue a personal invitation to try fresh ground almond butter. There really is nothing quite like it. It’s thick and chewy and just phenomenal with just about anything from apples, to bread, to ice cream toppings, mixed into smoothies, or eaten straight by the spoonful! You can find a fresh-grind almond butter machine at your Whole Foods (which is also available *HERE* on Amazon), or you local health food store usually has a machine as well.
This recipe really allows the almond butter to shine and be the star of the recipe!
I mean, it gets warm and gooey and melty with the sweet bananas, all kissed with a hint of cinnamon and honey!
And the tortillas! A magical thing happens to the almond flour tortillas when you toast them on the skillet: the almonds in them toast, and become super fragrant, in roasted perfection.
A true delight.
So. Make this for breakfast, a snack, a healthy dessert! It is a winner with kids….and “big kids” alike!
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