Cinnamon and maple glazed pears (and apples are great here, too), with loads of almond (or any nut) butter, on toasty whole grain bread… it doesn’t get much better than that I like using my Multigrain Hempseed Bread from The Allergy-Free Cook Bakes Bread since it is seedy and thick in texture, unlike the softer sandwich ones, which offers a nice contrast to the smooth, creamy filling. The bread pictured, however, is the Wholesome Flax Bread, since I make it most frequently.
Cinnamon-Maple Pear and Almond Butter Sandwich
1 small or medium Barlett pear, thinly sliced
1 tablespoon pure maple syrup
1/4 teaspoon ground cinnamon
2 pieces whole grain, gluten-free bread
2 tablespoons roasted almond butter
1 teaspoon ground flaxseed
Put the maple syrup in a medium saucepan. Add the sliced pear and cook over medium heat, stirring often, until tender, about 2 minutes. Set aside to cool. Spread the almond butter on one side of each slice of bread. Sprinkle with flaxseed. Layer the pears on one side of the bread and top with the other slice. Slice in half and serve, or wrap to pack in a lunch.