Quesadilla Fest 2014 continues with delicious Banana Maple Nut Quesadillas. These remind me a lot of crepes in a way, only healthier. They’re gluten and soy-free, contain one serving of fruit (thank you banana!), they’re sweet without actually having a ton of sugar (only 1 tsp maple syrup along with the fruit) plus you’ll get a nice little dose of protein and omega-3’s from the walnuts and almond butter. Eat them for breakfast, or split it with someone and add a scoop of vanilla bean coconut milk ice cream for dessert!
PS: Also be sure to check out my Macho Quesadillas from Quesadilla Fest 2014.
What you’ll need:
- 1 brown rice tortilla
- 1 banana, mashed
- 1 tbsp almond butter
- 1 tbsp chopped walnut pieces
- 1 tsp maple syrup
- Coconut oil cooking spray (sounds exotic but they sell it at Trader Joe’s)
- Cinnamon
To make:
For easiest folding, heat the brown rice tortilla in a microwave or covered on the stovetop over lower eat, for a few seconds so it folds without immediately tearing.
Spray a cool-temperature nonstick frying pan with coconut cooking oil spray. Top one of of the brown rice tortilla with almond butter and the mashed banana, spreading evenly. Add chopped walnuts and drizzle with 1 tsp maple syrup. Fold over the other half of the tortilla and spray with a few sprays of nonstick coconut cooking oil spray. Top with a few dashes of cinnamon.
Cook the quesadilla over medium heat for about 4 minutes, pressing down occasionally with a spatula to assure it’s cooking thoroughly. Once the bottom of the tortilla is lightly golden brown, carefully flip the quesadilla over and continue cooking for another 4 or 5 minutes. Once both sides are a nice, crisp golden brown- remove from heat, cut into halves and serve.
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