{"id":40399,"date":"2016-05-26T15:16:01","date_gmt":"2016-05-26T19:16:01","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=40399"},"modified":"2016-05-26T15:16:01","modified_gmt":"2016-05-26T19:16:01","slug":"banana-pb-breakfast-tacos-%e3%83%90%e3%83%8a%e3%83%8a%e3%81%a8pb%e3%81%a7%e6%9c%9d%e9%a3%9f%e3%82%bf%e3%82%b3%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=40399&lang=en","title":{"rendered":"Banana PB Breakfast Tacos \u30d0\u30ca\u30ca\u3068PB\u3067\u671d\u98df\u30bf\u30b3\u30b9"},"content":{"rendered":"

\"53\"<\/p>\n

Because I liked these tortillas<\/a> so much that I decided to make breakfast tacos with them.<\/p>\n

(I’ve made\u00a0these vegan tacos<\/a>\u00a0with these tortillas, too.)<\/p>\n

\"48\"<\/p>\n

Ingredients, like banana, peanut butter, and maple syrup, are not new as breakfast items, but putting all these on tortillas may surprise some people.<\/p>\n

Well, I never thought of doing it until I found these tortillas myself!<\/p>\n

\"64\"<\/p>\n

I usually like my beverage hot or warm, but this has been one of our favorites since it’s been pretty warm here in Minnesota: cold press coffee with maple syrup and almond milk.<\/p>\n

\"49\"<\/p>\n

My new dish towel from Crate and Barrel<\/a>.<\/p>\n

Love the color and the texture (I also bought the red one, too.)<\/p>\n

One of my favorite stores to look for kitchen stuff.<\/p>\n

I always seem to find something I like there.<\/p>\n

\"62\"<\/p>\n

\n

Banana PB Breakfast Tacos<\/strong><\/p>\n

2 tortillas, warm
\n2 tablespoons peanut butter
\n1 banana, sliced
\n1~2 tablespoons dry cranberries
\n1~2 tablespoons walnuts, chopped
\na sprinkle cinnamon
\n1~2 tablespoons maple syrup<\/p>\n

1. Spread peanut butter on warm tortillas.
\n2. Place banana, cranberries, walnuts on top. Sprinkle cinnamon.
\n3. Serve with maple syrup.<\/p>\n<\/div>\n

\"58\"<\/p>\n

I’m on Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Because I liked these tortillas so much that I decided to make breakfast tacos with them. (I’ve made\u00a0these vegan tacos\u00a0with these tortillas, too.) Ingredients, like banana, peanut butter, and maple syrup, are not new as breakfast items, but putting all these on tortillas may surprise some people. Well, I never thought of doing it until […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,24,28,29],"tags":[],"class_list":["post-40399","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-nuts","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40399","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=40399"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40399\/revisions"}],"predecessor-version":[{"id":40469,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40399\/revisions\/40469"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=40399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=40399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=40399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}