Squashed Plum and Ricotta Sandwiches
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Serves: 4
Prep: 5 minutes
Cook: 10 minutes
Ingredients
75 g coconut oil, melted (1/3 cup)
2 tablespoon Natvia
0.5 teaspoon ground cinnamon
340 g blood plums, halved, stones removed
8 x 2cm slices sourdough bread
240 g firm ricotta (1 cup)
Method
- Preheat a sandwich press. Brush press with 1 tablespoon coconut oil.
- Blend Natvia in a high-speed blender until consistency of icing sugar.
- Combine 2 teaspoons of powdered Natvia and ¼ teaspoon of cinnamon a small bowl.
- Place plums, cut-side down, in the sandwich press. Cook, pressing down on the lid occasionally, for 6 minutes or until plums are tender and browned. Remove plums; wipe sandwich press clean.
- Meanwhile, combine remaining blended Nativa, remaining cinnamon and remaining coconut oil in a small bowl. Brush oil mixture over one side of each piece of bread.
- Place four slices of bread, oiled-side down, on a board; spread with ricotta and top with plums. Top with remaining bread slices, oiled-side up. Cook in sandwich press, in two batches, for 3 minutes or until golden and heated through. Serve dusted with cinnamon mixture.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 11.7g | 6.5g | 24.2g | 1250 | 300 | 180g |
