Pumpkin toast with blueberry compote and banana
160 g, (2 x ½cm-thick slices), peeled (see tip)
½ cup(s), (75g)
Granulated stevia sweetener
Vanilla bean extract, alcohol free
1 small, sliced
1 tsp, toasted
- 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).
- 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.
- To serve, top pumpkin toast with blueberry compote and banana slices. Sprinkle with cinnamon and almonds.