You know when you get back home from traveling and you have to figure out a way to feed yourself with the random assortment of food left in your freezer and pantry? Well, that’s where this Almond Butter Toast with Sautéed Cinnamon Peaches idea came from…and you won’t find me complaining one bit!
Brett and I were in Orlando, FL last weekend hanging out with some friends before we head back to China. From Florida, Brett flew to Texas where he’s attending a bachelor party and Harper and I flew back to Blacksburg. First of all, I can’t tell you how amazing it is to sit beside kind people when you’re traveling alone with a child. I sat beside the kindest college student and his mom on my way back to Florida and they helped me with everything from clipping and unclipping my ergo carrier, holding Harper so I could go to the bathroom and picking up all the things I dropped on the floor. It was such a gift.
My sister Ruth was the one to pick Harper and I up from the airport and that was also such a gift. It started pouring down rain while I was waiting for Harper’s carseat to arrive on the baggage claim conveyor belt, but thankfully because my sister came to pick us up I didn’t have to get soaked in the rain looking for our car in the parking lot.
Harper was exhausted by the time we got back to our house, because we had woken her up at 5 AM to catch our flight versus her normal 9 AM. So as soon as we got in the house she went down for a 3 hour nap and I had lots of time to unpack and make a warm lunch to enjoy uninterrupted. There was barely anything left in the fridge, except for some peaches which had been too hard to eat before we went to Florida. Once I got back to Virginia, however, they were perfectly ripe and ready to be eaten. I also had a loaf of bread in the freezer as well as my usual stash of nut butter. I decided to use all of these ingredients to whip up a fancy plate of toast for lunch and it turned out amazing. I even took the time to toast some coconut and slivered almonds to sprinkle on top and those two additions took this toast to the next level.
Healthy Toast Toppers:
I feel like toast is such an underrated food. With a few extra minutes, you can turn a couple slices of bread into perfectly toasted foundations for some amazing, unique and healthy topping combinations. While I often tend to make simple, classic toasts like Avocado toast or peanut butter banana toast, there are so many different healthy toast toppings to make your breakfast a little more exciting. I long time ago I wrote a post titled, “Creative Plant Based Toast Ideas” and it’s a great place to start if you’re looking for ways to jazz up your morning breakfast toast. However, I’ll list some other healthy toast toppers and combinations below:
- mashed avocado with sea salt, black pepper and chili flakes (a classic)
- baked beans and nutritional yeast
- any kind of hummus topped with lentils and pepper
- pesto topped with tomato slices and vegan parmesan cheese (oh hey old post!)
- nut or seed butter with banana slices (another classic)
- healthy homemade nutella or chocolate hummus with toasted coconut
- mashed sweet potato topped with tahini drizzle and pumpkin seeds
- tomato puree, sautéed veggies and vegan cheese/nutritional yeast
- vegan cream cheese and jelly
…and the list of combinations could go on and on and on!
How To Toast Almonds:
In this recipe I include toasted almonds and coconut on top of my cinnamon peaches and this small addition makes a big difference! Toasting almonds, or any nuts or seeds for that matter, is really simple and takes just a few minutes. I like to use a dry sauté pan over medium to low heat to toast my almonds. All you do is sprinkle your slivered almonds onto the pan and continuously stir them around until you start to see their color turn slightly golden. Once they are starting to turn golden brown, you’re done! One thing most people forget is that the nuts and seed will continue to toast once you remove them from the pan. So you want to remove the almonds from the pan slightly before they are completely toasted, because they will continue to toast after they are off of the head.
Shredded coconut will toast much more quickly than almonds, so feel free to toast these items separately as they only take minutes to toast. Otherwise, if you need to toast them together, remove them both from the heat once the coconut starts to turn golden brown.
My Favorite Brands of Almond Butter:
If you’ve been following me long enough, either here on the blog or on Instagram, then you’ll know I am a hard core nut butter addict. Over the years I’ve definitely discovered my favorite brands and my go-to nut butters. For Almond Butter, I’m currently obsessed with anything from Georgia Grinders or Trader Joe’s Raw Almond Butter, which is a little more runny and is perfect for drizzling or making sauces.
What are your favorite nut butter companies?!
I’d love to know some of your go-to toast toppings and combinations. I also really hope you give this Almond Butter Toast with Sautéed Cinnamon Peaches a try. It’s an incredibly simple, yet decadent recipe for breakfast, lunch or dinner! Share this recipe with any of your fellow toast lovers. Leave a comment down below, rate the recipe and make sure you take a picture and tag @theconscientiouseater on Instagram if you give this recipe a try!
And incase you love almond butter and almonds just as much as I do, you can check out some other delicious recipes below.
More Almond Recipes:
Help The World Eat More Plants!
- 2 slices of your favorite bread, toasted
- 2-4 tablespoons of almond butter
- ½ teaspoon coconut oil
- 1 peach, sliced
- shredded coconut
- slivered almonds
- Add the coconut oil to a sauté pan over medium heat. Once melted, add in the sliced peaches and sauté until softened, about 5 minutes. Sprinkle on some cinnamon and stir to combine. Remove form the heat and set aside.
- Add a small handful of shredded coconut and slivered almonds to a dry pan over medium heat. Stir continually until you start to see the coconut turn golden brown. Once golden, pour the coconut and nuts onto a plate and allow the nuts and coconut to cool. Make sure you remove the coconut and almonds a little early as they will continue to toast once they are off of the heat. **
- Spread the almond butter generously over the two slices of toast.
- Divide the sautéed cinnamon peaches evenly over the almond butter toast and garnish with the toasted coconut and slivered almonds.
- Enjoy warm!