Let’s talk about toast. This ever so trendy piece of toasted bread is everywhere you look. If you’ve ever perused my Instagram feed, you may have noticed I have quite an affinity for toast- extravagant and colorful toasts at that. I tend to do things a bit over the top; I want all of the colors, all of the textures, and all of the flavors. Although these toasts look somewhat elaborate, they are in fact rather simple to come up with. They are the perfect party appetizer because you know there will be something to please every palate. All you need is some leftovers, a pantry stocked with a few colorful ingredients, and a little spark of creativity.
The first time I made a batch of these assorted toasts, I was staring at a loaf of freshly baked grain-free bread and naturally, toast was the first thing that came to mind. I took a gander in the refrigerator and saw a bevy of potential toast toppers: from herbs and berries to leftover beet spread, yogurt, pickles of every shape and size, and avocados (of course, toast without avocado is practically sac religious at this point).
I took what I had on hand and realized you can combine almost anything together, put it on a piece of toast, and it will be damn good. Toast can be eaten at literally any time of day and for any and every meal (trust me I speak from experience.) Here is the recipe for grain-free bread along with a few topping combinations I have used to give you a little inspiration:
GRAIN-FREE BREAD RECIPE
• an 8 by 4 loaf pan
• oven preheated to 350 degrees F
• 3/4 cup smooth almond butter (no sugar added, organic preferably)
• 1/4 cup melted coconut oil (heat up until in liquid form)
• 1 1/4 tbsp honey
• 6 eggs
• 1/2 tsp apple cider vinegar
• 1/4 cup flax meal (can be golden ground flax or regular)
• 3 tbsp coconut flour
• 1 tsp baking soda
• 1/2 tsp pink himalayan salt
• pepitas or pumpkin seeds (optional)
• sesame seeds (optional)
• chia seeds (optional)
*Note: what I love about this bread is that you can top it with many different seeds or none-and it’s still great! After trial and error, my favorite method is actually cooking pumpkin seeds within the bread, so add them to the batter before pouring into your pan.
Preheat your oven to 350 degrees F. Line your loaf pan with parchment paper greased well with coconut oil (or butter if you aren’t dairy free). First, combine your wet ingredients; I used my nutribullet to do this, but you can use an immersion blender or combine by hand if you’d like. The wet ingredients include: almond butter, melted coconut oil, honey, eggs and apple cider vinegar. Next, combine your dry ingredients: coconut flour, flax meal, salt, and baking soda. Finally, mix wet and dry ingredients together and pour into your parchment lined and greased loaf pan. Add as much or as little (or omit entirely) of the seeds as you’d like. I put a good amount of seeds on my bread as you can see, I think it adds a little extra oomph and makes this loaf a bit more rustic.
Bake for 35-40 minutes and remove the loaf in the parchment paper after you’ve removed it from the oven to ensure that it doesn’t keep cooking while in the pan.
• za’atar beet cashew spread (recipe below)+toasted chickpeas+parsley
• honey whipped coconut cream+chai spiced broiled pears
• cardamom spiced almond cream cheese+mashed raspberries+hemp seeds+
• sliced avocado+olive oil+sea salt+red pepper flakes+yellow tomato
• rosewater almond milk labneh+honey+pistachio+mint+pomegranate
• chocolate hazelnut spread+hazelnuts+blackberries+thyme
*ZA’ATAR BEET CASHEW SPREAD
• 1/2 cup soaked cashews
• 1/4 cup to 1/2 cup of water (start with a small amount of water and increase until you achieve a creamy sauce-like consistency, you can always add more water but you cannot take it away)
• 1/2 a raw peeled beet • 2 garlic cloves
• 1 tsp lemon juice
• pinch of sea salt
• 1 tbsp olive oil
• 1 tbsp za’atar
Combine all ingredients in high speed blender and serve.
• almond milk cream cheese+dragon fruit+dried mint
• spinach walnut basil pesto+spinach+smashed blackberry+lavender
• avocado +pickled onions and hot peppers+roasted chickpeas
• avocado+lox+dill+sumac+pickled radish
• almond milk cream cheese+fig+toasted pepitas+bee pollen
• thick coconut yogurt+honey+fresh mint+pomegranate
• almond milk cream cheese+purple sweet potato+rosemary
• mashed yams+shaved coconut+cinnamon
• coconut yogurt+beets+olive oil+za’atar
• raspberry coconut cream+chopped persimmon+nutmeg
• roasted garlic cauliflower mash+cinnamon baked apple+sage
SHARE WITH US:
Have you ever made your own bread? What are your favorite toast toppings? Tell us in the comments below!
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Adeline Waugh is the creator of Vibrant&Pure Wellness, a website and Instagram account which strives to exemplify the notion that healthy food never has to be boring. She is currently studying to become a certified holistic nutrition practitioner and loving the wealth of knowledge she gets to learn every day. Vibrant&Pure’s motto is, ‘Vibrantly beautiful meals with ingredients nothing less than pure’. Her goal is to show people that cutting out things that seem impossible to live without (i.e. wheat, dairy, and refined sugar) doesn’t have to mean deprivation. Connect with her on Vibrant&Pure, Instagram, Twitter, and Pinterest.