This is a delicious and easy snack, breakfast or lunch that packs quite a lot of flavor. Persimmon is a fruit containing vitamin A, C and is high in antioxidants. The cinnamon, pumpkin seeds and drizzle of syrup add such a rich warmth to this toast!
Ingredients
2
crackers (or 2 slices of bread)
1
persimmon
1 tsp
olive oil
3-4 tbsp
coconut yoghurt
1 tsp
agave syrup or honey
1 tbsp
pumpkin seeds
pinch of
salt
How to make
1
Slice a small persimmon into slices and sprinkle with a small pinch of salt.
2
In a small sauté pan, put about 1 tsp olive oil in the pan and turn on to med-high heat. Add sliced persimmons and fry, untouched for about 2 minutes. Flip to the other side and move around the pan lightly. Some of the edges might start to get brown after another minute or so. That’s good! Once you see a slight browning, remove from heat and set aside.
3
Spread coconut yoghurt on the two slices, add persimmons, cinnamon, sprinkle with pumpkin seeds and drizzle with agave.
calories: 171 (9%)
fat: 3g (4%)
saturates: 0g (-)
sugars: 0g (-)
salt: 1mg (0%)
protein: 3g (5%)
carbs: 31g (62%)
fibre: 2g (7%)
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