Sourdough Walnut Loaf with Cinnamon Ricotta & Summer Fruit
This recipe is so simple, looks fantastic and is sure to please the whole family! I love this recipe because not only is it a healthy dessert, but it’s a fantastic Sunday breakfast while sitting outside enjoying the warm weather or even a quick snack for the kids after school. This dish is low in fat, high in fibre and high in protein.
If walnut bread does not tickle your fancy then simply substitute for any other bread that you like. I like the crunch of walnuts in the bread but fruit toast also works well. You could also try scattering some crushed nuts or seeds such as flaxseed over the top before serving to add texture, colour and a valuable source of healthy fats.
Give this recipe a go while those beautiful Summer fruits are still around!
Ingredients (serves 4):
- 4 Thick slices of sour-dough walnut bread, toasted
- ½ Teaspoon cinnamon powder
- 1 Tablespoon honey
- 1 Teaspoon vanilla bean paste
- 250g Low fat ricotta
- ½ Cup blueberries
- 2 Fresh figs, thinly sliced
- 2 Peaches, sliced
Stir vanilla bean paste, cinnamon and ricotta together in a small bowl. Spoon ricotta mixture over toast, top with summer fruits and a drizzle of honey. Serve immediately.
Per serve: 741kj (224cal), 7.8g Protein, 5.0g Total Fat (2.1g Saturated Fat), 25.5g Carbohydrate, 4.1g Fibre, 222mg Sodium
(Themis is an Accredited Practising Dietitian at Life Personal Trainers Hutt St Studio and Director of Sprout Cooking)