High Fibre Wholegrain Toast with Homemade Hazelnut, Chocolate and Banana Topping

Ingredients

4 slices of high fibre wholegrain gluten free bread
100g of toasted hazelnuts
40g of dark gluten free chocolate melted
2 large bananas
1 tbsp. of agave syrup

Method

To toast the hazelnuts put them on a flat oven tray and toast for 8 minutes at 170°c in a preheated oven allow to cool (or buy already toasted hazelnuts).
Melt the chocolate in a heatproof bowl on top of a pot of hot water, add the syrup to the chocolate
Break up the hazelnuts in a food processor or break them up in a freezer bag with a rolling pin then add them to the chocolate.
Spread this on the hot toasted bread and slice half a banana on top

Nutrition

Calories 375kcal

Fat 22g

Saturates 4g

Carbohydrates 35g

Sugars 19g

Fibre 5.6g

Protein 6.5g

Salt 0.33g

Share With Friends

All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.