Almond Butter Toast with Sautéed Cinnamon Peaches
Jazz up your simple breakfast toast with this quick and easy recipe for Almond Butter Toast with Sautéed Cinnamon Peaches, topped with toasted almonds and coconut!
Servings: 1 serving
Calories: 624kcal
Ingredients
- 2 slices of your favorite bread toasted
- 2-4 tablespoons of almond butter
- ½ teaspoon coconut oil
- 1 peach sliced
- cinnamon
- shredded coconut
- slivered almonds
Instructions
- 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!
Notes
**Coconut toasts much faster than almonds, so if you have extra time, I suggest toasting the coconut and almonds separately so that you can toast them both perfectly. Otherwise, remove the shredded coconut and slivered almonds from the heat once the coconut is starting to turn golden brown, as it could burn if you keep them both on the heat until the almonds are toasted.
Nutrition
Calories: 624kcal | Carbohydrates: 88g | Protein: 22g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 792mg | Potassium: 572mg | Fiber: 8g | Sugar: 20g | Vitamin A: 489IU | Vitamin C: 6mg | Calcium: 184mg | Iron: 7mg