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Peanut butter, banana, coconut yoghurt and maple syrup toast topper

 

I think I may have just created my favourite toast topper of all time. Yes, I know that's a big statement, but it really was that good! I started with sourdough bread, topped with Peanut butter (I use Mayvers dark peanut butter because it's made with only nuts and a touch of sugar), sliced banana, coconut yoghurt and maple syrup.

 

Ingredients;

2 slices traditional sourdough 

1 tbs peanut butter

1/3 ripe banana

2 tsp maple syrup 

1/2 cup coconut yoghurt 


Method:

Assemble toast once cooked and add peanut butter, followed by sliced banana, coconut yoghurt and then drizzle with maple syrup 

 

Info for those of you with IBS who want to know more about FODMAPS. 

2 slices of traditional sourdough is low FODMAP (should have been left to rise for between 2-24 hours as this will lower the Fructan content. However if it's been left to rise for more than 24hours it will start to increase polio content 

1/3 ripe banana is low FODMAP - if you like your banana firm you can go up to 1/2 banana 

125g coconut yoghurt is low FODMAP (just check added ingredients)

1 tbs Maple syrup is low FODMAP