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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

  1. 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).
  2. Melt the chocolate in a heatproof bowl on top of a pot of hot water, add the syrup to the chocolate
  3. 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.
  4. 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

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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.

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