Savoury: I covered the base with passata and then topped with roast vegetables which had been roasted earlier (carrots, spring onions, sweet pepper). I then added a splash of balsamic vinegar and rapeseed oil and topped with a few slices of tomato. I then sprinkled ground almonds on top.
Sweet: I spread with cocoa and hazelnut spread, then topped with sliced bananas. Sprinkled over some dessicated coconut and ground almonds.
Both sides were yummy.