Spice up your breakfast or lunch with this fast melt-in-your mouth panini, made with the season’s pumpkin butter and homemade chocolate-hazelnut spread.
As an Italian-American, I grew up on Nutella and then, as is often the case, I passed my enthusiast eating tradition onto my kids.
I had never thought of making it myself until Isaiah was diagnosed with dairy intolerance (along with his gluten intolerance). I decided it was time and believe me, there’s nothing like the real deal and there’s definitely no turning back.
I’m happy to report that Isaiah eats my Nutella knockoff straight out of the jar. Truth be told, it was no easy task to convince him (or his sister Chiara) to wait until I slathered it onto waffles along with pumpkin butter and bananas. For a salty kick, I sometimes like to add strips of baked, crispy turkey bacon.
Pumpkin Butter, Nutella and Banana Waffle Panini
If you don’t have a panini press (like me), no worries: Use a grill pan instead and either place a grill press or skillet on top of the waffle sandwiches to gently press.
Prep Time: 6 minutes
Cook Time: 4 minutes
½ cup Dairy-Free Nutella Knockoff
8 Van’s Wheat Free/Gluten Flax or Totally Natural Waffles, toasted
2 ripe bananas, cut on the diagonal into ¼-inch thick slices
½ cup pumpkin butter
Cooking spray or unflavored coconut oil
Confectioners' sugar, for sprinkling, optional
Preheat a panini press to medium-high heat.
Meanwhile, spread 2 tablespoons of the chocolate-hazelnut spread on 1 toasted waffle. Top with a quarter of the banana slices, 2 tablespoons of the pumpkin butter and another toasted waffle. Repeat with the remaining waffles and toppings.
Spray lightly and place on the panini press; cook, turning once, until crisp, about 4 minutes; cut in half and sprinkle with confectioners' sugar, if using.
Recipe by Silvana Nardone, author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals
and founder of silvanaskitchen.com
and Easy Eats