High Fibre Wholegrain Toast with Homemade Hazelnut, Chocolate and Banana Topping
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Preparation Time:
15 Mins
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Cooking Time:
2 Mins
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Serves:
2
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
Nutritional Breakdown
(Per Serving)
- 375kcal
- 22g Fat
- 4g Saturates
- 35g Carbohydrates
- 19g Sugars
- 5.6g Fibre
- 6.5g Protein
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All recipes developed by the Coeliac Society are nutritionally checked by our in-house team of dietitians and chefs. Please note all nutritional information is per 1 serving. Please refer to recipe overview for number of servings in recipes.
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