Craisin, banana, peanut butter breakfast quesadilla

Craisin PB breakfast tortilla

Last Sunday, I made the most wondrous sweet quesadilla ever. Flavors sung to my taste buds like siren and bedazzled my senses like jumping into the pool on a hot summer day. Turns out, craisins, bananas, peanut butter, and agave nectar go really well together. A fine dusting of cacao powder completes the combination by adding a luxurious hint of bitterness amongst the powerful sweet flavors.

I imagine these could become a staple when I go to college next Monday. They’re simple and easy-to-make. You don’t even need heat or any tools besides a knife if you don’t want the quesadilla toasted. Speaking of college though, I leave for New York this week for a short half-week trip, then I go up to New Haven to meet a group of 10 incoming freshmen to go on a backpacking trip together in Vermont. After the half-week vacation in New York and the half-week backpacking trip in Vermont I officially being school as an undergrad. I presume that these few precious days before I leave for New York will be the only time of blissful ignorance I get for a long time. Once I start college, it’s all a race from there—albeit, a race I should enjoy and savor. I wouldn’t be surprised if weekly posts become difficult to keep up on Toastable and I have to revert to bi-weekly, but as the saying goes, “slow and steady wins the race.” Hopefully, I’ll also be able to write about working on a farm, taking photographs for a sustainable food project, or writing about food for college publications! Stay tuned.

As for the recipe, here it is. Enjoy it, and experiment with it. Maybe substitute some chocolate soy nut butter instead of cacao powder. Or substitute—dare I say it—Nutella for cacao powder, but add Nutella in moderation, for it isn’t the healthiest food around. Nutella has a lot of sugar.Craisin PB breakfast tortilla 2

Recipe: Craisin breakfast quesadilla

1 serving

  • 1 whole-wheat tortilla
  • 0.5 banana (about 3-4 inches of a banana)
  • 1g cacao powder (0.5 tsp)
  • 15g natural peanut butter (1 tbsp)
  • 10g agave nectar (1 tsp)
  • 20g craisins (1/8 cup)
  1. Spread peanut butter on tortilla.
  2. Slice banana into 1/4 inch thick circles, and place them on the peanut butter.
  3. Drizzle agave nectar on top.
  4. Sprinkle craisins and cacao powder on top.
  5. Toast in oven until warm or as long as desired.

About Earl

Hi, my name is Earl. I am a student who loves to analyze food and eat healthy. My careful eye for food has caused me to become interested in the science behind food and cooking, and I write about my explorations into food on my website Toastable.com. While I believe in sticking to whole, natural foods, I'm not afraid to work with avant-garde ingredients and equipment such as constant temperature water baths and sodium alginate. I also love photography, technology, and journalism.

14. August 2011 von Earl
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