TOASTS & PANINIS
Whole Fruit & Nut/Seed Butter Toast
Low Carb Vegan All Day Breakfast Recipe
1–3 slices of low carb whole wheat bread, toasted
2 tsp-1 tbsp of nut/seed butter (of your choice) per slice
2 tbsp- ½ cup thawed frozen blackberries, raspberries or strawberries per slice
Variation #1: ½ cup baked apple slices per slice
Variation #2: sprinkle leftover toasted coconut flakes from the Coconut Rice recipe (in the Rice section) on the nut or seed butter, either by itself or as a layer under the fruit.
Makes 1 serving.
This is my low carb take on the peanut butter and jelly classic. Remember, nut and seed butters on whole grain low carb toast make a complete protein.
Fruit is full of sugar, so jams, jellies and compotes are somewhat overkill, or at least highly redundant, in adding sugar to food that is already loaded with sugar. Just toast (in a toaster oven) some low carb bread slices, spread on a nut/seed butter of your choice, and on top of that, place whole fruit instead of jelly or jam. Eat open face style.
The fruit will generally stick easily to the nut/seed butter, though whole blackberries might roll off so handle gingerly. You can also puree the fruit in a small food processor if you prefer a texture that’s more like jam and jelly so that it is more easily spreadable. The baked apple variation has more carbs and so is better for cheat meals or when your goals are weight maintenance.
