For the plum compote

• Cover approx. 10 dried plums with water and leave to soak overnight
• Cinnamon
• 1 pinch of salt
• 1 teaspoon vanilla bourbon or 1 vanilla pod
• 2 dl soaking water from the plums
  

For the toast

• 2 slices of pumpkin seed bread or your favorite bread
• Cashew-based cheese (e.g. from new roots) or a cream cheese of your choice
• 4-6 slices of beet (cooked)
• 4 tbsp stewed plums
• 4 tbsp homemade granola or muesli mix of your choice
• 4-6 slices of banana

1. Bring the soaked plums to the boil in a small pan with 2dl of soaking water, reduce the heat and leave to reduce for approx. 10 minutes. Season to taste with cinnamon, salt and vanilla.
2. Toast the slices of toast for 5 minutes in the oven at 200° C top/bottom heat or briefly put them in the toaster.
3. Meanwhile, slice the cooked beet and banana.
4. Spread cashew cheese on both slices of toast and top with the beet.
5. Finally, spread 2 tablespoons of plum compote on both toasts and garnish with the granola and banana slices.