Cashew Butter, Raspberry Jam & Banana Bagels



1. Preheat the oven to 180c and scatter the cashew nuts on a baking tray.


2. Place in the oven for 10 minutes.


3. Meanwhile in a saucepan on a medium heat add the raspberries and maple syrup and simmer for 5 minutes.


4. Mash the raspberries, mix in the chia seeds and place in a bowl in the fridge.


5. Next once your cashew nuts have cooled slightly add them to a blender along with the salt and blend until a nut butter consistency is formed. You may need to scrape down the sides a couple of times.


6. Toast your bagels and smother in cashew butter and raspberry jam.


7. Top with sliced banana and sprinkle with crushed nuts. Enjoy!


Recipe Info


Serves 3 people


Prep: 10 mins


Cooking: 15 mins



3 The Food Doctor The Energy Bagels


250g cashew nuts


1/2 teaspoon of salt


150g fresh or frozen raspberries


1 tablespoon of maple syrup


1 tablespoon of chia seeds


2 bananas


Crushed nuts