Homemade Berry Compote with Coconut Yoghurt Toast
Ingredients
- Frozen berries
- Maple syrup
- Cinnamon
- Vanilla
- Coconut yoghurt
- Gluten-free toast
Preparation
Cook frozen berries in a pan with a dash of maple syrup and cinnamon or vanilla to make compote.
Store the compote in an airtight container in the fridge to enhance flavors over time.
Toast gluten-free bread.
Top the toast with plain coconut yoghurt and the homemade berry compote.
Tips
Ensure coconut yoghurt is FODMAP-friendly by choosing one without added inulin or sugar, and limit to 85g per serving.
Use organic produce if available for better flavor and health benefits.
