A yummy breakfast and a new favourite!


  • Ready rolled short rust pastry
  • 1 mashed banana
  • 1tsp almond butter
  • Equal parts of cream cheese and Greek yoghurt
  • Sprinkles


  1. Roll out the pastry and cut into rectangles
  2. Fill with the almond butter and banana mix
  3. Place a pastry rectangle on top and squish down the edges
  4. brush with either an egg or milk wash
  5. Bake at 180c for 15 minutes
  6. Mix the Greek yoghurt and cream cheese together to form the 'icing'
  7. Once cooled add the icing and top with sprinkles