Recipe from Tea Malmegård

FRENCH TOAST

• 4 slices of bread
• 150 ml Sproud
• 100 ml coconut sugar
• 1 tsp ground cinnamon
• Vegetable oil for frying the toast

STEP BY STEP 

1. Dip the bread in Sproud. Heat the oil in a non-stick frying pan over medium heat. Fry the soaked bread slices until golden and crisp.

2. Place the toasts on paper towels. Sprinkle with cinnamon and sugar on both sides.

STRAWBERRY COMPOTE 

250g frozen strawberries
100 ml coconut sugar
1 pinch vanilla powder

STEP BY STEP 

Add all the ingredients to a pan and heat over medium heat until the sugar melts and the strawberries are completely thawed, stirring occasionally. Note: The idea is that the compote will contain whole pieces of fruit.