2 slices good-quality gluten free bread*
50g unsalted lactose free butter
200g ripe strawberry, halved
4 tbsp maple syrup
¼ tsp vanilla bean paste (or use extract)
pinch of sea salt flakes
4 tbsp lactose free double cream (whipped - or more, if you like)
*We used gluten free baguettes
Toast the gluten free bread in the toaster or on a griddle pan for a stripy effect.
Melt one-quarter of the lactose free butter in a frying pan.
When it foams, add the strawberries, cut-side down, and fry over a high heat for 2 mins or until starting to caramelise.
Add the remaining lactose free butter, the maple syrup and vanilla, and swirl to make a sticky sauce.
Dollop or spread the whipped lactose free cream onto the hot toast, then spoon over the hot berries and maple butter. Serve straight away.
Recipe adapted from: Good Food