Crispbread with curd and banana

Name: Crispbread with curd and banana
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 60 g Low-fat curd; 7-10 Tbsp Sweetener; 5 g Hazelnut flakes; 1 (approx. 60 g) Baby banana; 2 slices (13.5 g each) round crispbread; 2 TEASPOONS Maple syrup; 7-10 Tbsp possibly mint and physalis

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

60 g Low-fat curd
7-10 Tbsp Sweetener
5 g Hazelnut flakes
1 (approx. 60 g) Baby banana
2 slices (13.5 g each) round crispbread
2 TEASPOONS Maple syrup
7-10 Tbsp possibly mint and physalis

Directions

1
Stir the quark until smooth. Season to taste with a few drops of sweetener. Roast the hazelnut leaves in a pan without fat until golden brown, remove. Peel and slice the banana. Spread crispbread with quark and cover with banana slices.
2
Sprinkle with hazelnut leaves and sprinkle each with a teaspoon of maple syrup. If desired, decorate with mint and physalis.