Cashew Butter and Banana Breakfast Toast
Creamy cashew butter and sliced banana over crisp gluten-free toast, finished with crunchy pumpkin seeds and a dusting of cinnamon. A fast, satisfying breakfast that's naturally rich in zinc.
- Prep
- 5 min
- Cook
- 3 min
- Total
- 8 min
- Servings
- 1
Ingredients
- 2slicesgluten-free bread
- 2tbsp (32 g)cashew butter
- 1medium (118 g)banana, sliced
- 1/4cup (28 g)pumpkin seeds (pepitas)
- 1/4tspground cinnamon
Instructions
- 01
Toast the 2 slices of gluten-free bread until golden and crisp, about 2-3 minutes.
- 02
Spread 1 tablespoon of cashew butter evenly over each warm slice.
- 03
Peel and slice the banana into thin rounds, then arrange the slices over the cashew butter.
- 04
Scatter the pumpkin seeds across both slices for crunch.
- 05
Dust evenly with the ground cinnamon and serve right away while the toast is still warm.
Nutrition (per serving)
- Calories
- 610kcal
- Protein
- 18g
- Carbs
- 62g
- Fat
- 33g
- Fiber
- 8g
- Selenium
- 8mcg
- Zinc
- 4.6mg
- Iron
- 4.5mg
- B12
- 0mcg
- Iodine
- 2mcg
- Sodium
- 300mg
More recipe collections
Plan similar thyroid-friendly meals
These links are generated from this recipe’s meal type, dietary filters, and nutrient emphasis. They are educational meal-planning paths, not medical treatment recommendations.