This isn’t a real recipe, not really. But that doesn’t make it any less perfect as an instant meal solution.
You see I’m a huge fan of stuff on toast. It’s a quick and easy fix for pretty much any time of day — but that certainly doesn’t mean it needs to be boring.
The toast in this instance is sourdough but it could be any number of other base loaves, as gluten-full or gluten-free as you wish.
The key is that it’s sliced, toasted and topped — in this instance with fruit, obviously, plus a bit of richness and a bit of tang.
You’d be forgiven for thinking the toppings are slightly pie-esque, and also for making one of each, one after another. And for washing it all down with a cup of tea.
Not exactly rocket science, but you never know when toast will save the
Fruit Smash Toast
- toasted sourdough or gf bread of choice
Raspberry Lemon Cheesecake
- 1 handful fresh or frozen thawed raspberries
- 2 Tbsp labne/strained greek yoghurt/strained non-dairy yoghurt/cream cheese
- ½ tsp lemon juice
Blueberry Orange Tahini
- 1 handful fresh or frozen thawed blueberries
- 1 Tbsp tahini
- 2 tsp orange juice
Banana Lime Coconut
- ½ banana
- 2 Tbsp coconut cream
- 1/2 tsp lime juice
Combine labne with lemon juice and spread over one piece of toast. Top with mashed raspberries.
Combine tahini with orange juice and spread half over another piece of toast. Top with mashed blueberries, drizzle with remaining tahini.
Mash banana and combine with lime juice. Top remaining piece of toast with alternating layers of coconut cream and banana.
vegetarian // vegan option // gluten-free option // dairy-free option // soy-free // nut-free // refined sugar-free