Tag Archives: almond butter

Banana-Almond Butter French Toast Sandwiches

I was in Vegas two weeks ago and one morning my friends and I went to breakfast. (This doesn’t always happen). It was our first morning there and we hadn’t yet been sucked in to all the Vegas has. Not that I’m going to tell you anything that happened there – but I will tell you that I came thisclose to ordering French toast that morning. French toast is one of those things that I ate quite often when I was a kid but rarely do anymore. I always consider it when going out for breakfast but never order it. Thankfully, it’s easy to make at home. Got eggs and bread? You can make French toast. These Banana-Almond Butter French Toast Sandwiches are different twist that are a fun alternative to your standard breakfast. Maybe even your Easter breakfast.

Almond butter, maple syrup, and banana slices are spread between two pieces of break and then dunked in a mixture of eggs, almond milk (or regular milk), cinnamon and vanilla. Grilled until golden brown and slightly crispy, these sandwiches are packed with perfect salty-sweetness. Think of a peanut butter and banana sandwich marrying French toast. So yummy. Surprise your kids with these on Easter Sunday. They’ll be happy they are portable while they are off searching for eggs.

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Crack eggs into a shallow bowl. Add almond milk, vanilla extract, and cinnamon; stir with a whisk to combine.

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Combine almond butter and maple syrup in a small bowl. Cut banana lengthwise into 4 thin slices; cut crosswise into halves. Spread almond butter mixture evenly across bread slices. Top 2 bread slices with 4 banana pieces. Place remaining 2 bread slices over banana, sandwiching almond butter and bananas inside.

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Heat a panini press to 425°F or grill pan at high heat. Dip sandwiches in egg mixture, and let excess drip off.

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Lightly coat grill plates of panini press or grill pan with cooking spray, if needed. Arrange sandwiches on press or grill. Push down gently to flatten.

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Cook 3 to 4 minutes or until sandwiches are browned on the outside and hot in the center.Place sandwiches on a cutting board. Cut in half diagonally. Serve hot.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

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Double Nut Butter Sandwich Cookies

Do you have Girl Scouts sitting at the door of your grocery store asking you to buy cookies? I do. Last year, they were also waiting for me as I came off of the commuter train after work but so far, there has been no sign of them there. I’m all for the Girl Scouts but honestly, I dread seeing their cute little faces and perky attitudes. These little people tap into my interior weakness and I almost crumble. I have no self control and WILL EAT THEM ALL if I buy them! So after saying “No, thank you” to the adorable Girl Scouts, how do I explain the fact that I made these Double Nut Butter Sandwich Cookies which rival the Girl Scouts’ Do-si-dos and taste like no other cookie I have ever made? I can’t explain it. But these cookies are amazing.

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Almond butter and oatmeal make up the soft, chewy cookies, while peanut butter and powdered sugar create the creamy center filling. To make this truly nutty all the way around, use almond milk in the filling in place of regular milk (either one will work perfectly).

I took these cookies to work because they were so good, I very easily could have eaten every single one by myself in one sitting. Luckily, some people at work took some off my hands and I got nothing but compliments. If I could make cookies for a living everyday, I’d be happy. So why am I working in finance instead of in a bakery? Probably for the same reason I say no to the Girl Scouts but then turn around and make these cookies at home. Because I torture myself and I’m seriously losing it.

Double Nut Butter Sandwich Cookies (makes approximately 24 sandwich cookies)

For cookies:

  • 1 1/2 cups oats
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1/2 cup almond butter (or peanut butter)

For filling:

  • 3/4 cup powdered sugar
  • 3/4 cup peanut butter
  • 4 tablespoons butter, softened
  • 1/2 teaspoon vanilla
  • 4-5 tablespoons milk or almond milk

Preheat oven to 350°F.

In a bowl, combine oats, flour, baking powder, baking soda and salt.  Set aside.

In another large bowl or the bowl of a stand mixer, mix together butter and both sugars until well combined. Add egg, vanilla, and almond butter and mix. Slowly add in the dry ingredients and mix until combined. Drop dough by tablespoon full onto a cookie sheet and bake in a 350°F oven for 8 minutes (cookies may not appear to be done but that’s okay). Remove cookies from oven and let rest on the cookie sheet for 4-5 additional minutes (they will finish cooking). Move to a cooling rack to cool.

While cookies bake, prepare the filling by combining butter, peanut butter, and vanilla until creamy.  Add the powdered sugar and milk. (Add enough milk to bring it to a frosting-like consistency.)

Once cookies have cooled, spoon a tablespoonful of filling into the center of half of the cookies. Top with remaining cookies.

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