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Pumpkin toast with blueberry compote and banana

Pumpkin toast with blueberry compote and banana

0
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
1
Difficulty
Easy
No bread, no worries! Watch pumpkin transform into a sweet sensation in this delicious and uniquely satisfying breakfast dish.

Ingredients

Butternut pumpkin

160 g, (2 x ½cm-thick slices), peeled (see tip)

Frozen blueberries

½ cup(s), (75g)

Granulated stevia sweetener

2 tsp

Vanilla bean extract, alcohol free

1 tsp

Banana(s)

1 small, sliced

Ground cinnamon

⅛ tsp

Slivered almonds

1 tsp, toasted

Instructions

  1. Place pumpkin slices in a toaster, toast 2-3 times on the highest setting or until lightly browned and tender (flip slices each time for even toasting).
  2. Meanwhile, to make blueberry compote, combine blueberries, stevia, vanilla and 2 teaspoons water in a small saucepan over medium heat. Bring to the boil. Gently boil for 2-3 minutes, stirring occasionally, until stevia has dissolved, blueberries are soft and liquid is syrupy.
  3. To serve, top pumpkin toast with blueberry compote and banana slices. Sprinkle with cinnamon and almonds.

Notes

Take care cutting pumpkin slices. To chargrill pumpkin instead of toasting, cook in a lightly oiled grill pan over a medium-high heat for about 2-3 minutes on each side, or until browned and tender.

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