Toast 5 Ways

Looking to give your #ToastTuesday a fall makeover? Here are 5 ways to TOAST to the new season. All made with our favorite gluten-free breads.

 

Peasant Toast with Goat Cheese, Roasted Butternut Squash, Beets, Grilled Radicchio Walnuts + Truffle Oil

gluten-free, vegetarian 1 butternut squash, peeled and chipped into 1/2 inch dices 2 small red beets 1 tbsp olive oil 2 radicchio leaves 4 oz goat cheese 2 oz walnuts, chopped truffle oil maiden sea salt 4 slices peasant bread Preheat oven to 425°F. Wrap beets with tin foil and place in the oven for 45 minutes. Meanwhile, in a bowl, toss butternut squash with olive oil. Place squash on a baking sheet and roast for 25-30 minutes. Remove beets and squash from the oven. When beets have cooled, peel skin and dice into 1/2 inch pieces. When ready to assemble, spread goat cheese on bread. Place in the oven/toaster and heat for 5 minutes until slightly toasted. Spoon squash and beets on top. Drizzle with truffle oil, walnuts and a sprinkle of salt. Use extra beets and squash in a salad!

Avocado Toast with Lime, Jalapeño Oil + Hawaiian Black Lava Salt on Gluten-Free Waffle

gluten-free, vegetarian 1 avocado 1 lime jalapeño infused olive oil 4 pieces of Kale + Feta Waffle (a recipe from our Eating Purely Cookbook) Toast the waffle until golden brown. Slice avocado in half; place the avocado flesh into a small bowl. Mash the avocado with a fork and spread onto the toasted bread. Sprinkle with salt and a squeeze of lime. Drizzle lightly withjalapeño olive oil.

Pumpkin Peanut Butter, Blueberries + Granola on Raisin Bread

gluten-free, vegetarian Pumpkin Peanut Butter: 1/2 cup peanut butter-- no sugar added 1 cup pumpkin puree 1/4 cup coconut sugar 1 tsp pumpkin pie spice Toast: 2 bananas sliced 1/2 cup blueberries Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola 4 slices of cinnamon raisin bread Place all pumpkin peanut butter ingredients in a food processor and blend until smooth. Assemble toast with a smear of pumpkin peanut butter, banana, blueberries and a sprinkle of pumpkin cinnamon granola. Reserve extra nut butter for later :)

Pita with Lentil Spread, Roasted Eggplant, Roasted Tomatoes, Arugula + Parmesan

gluten-free, vegetarian Lentil Spread: 2 cups black lentils, cooked 1/2 small white onion, chopped 1 tbsp tahini 1/4 cup olive oil 3 cloves garlic 1 tsp Himalayan sea salt 1 tsp cumin Toast: 1 eggplant, 1/4" slices 1 pint cherry tomatoes 1 tbsp olive oil 2 oz arugula parmesan 4 pitas Preheat oven to 400°F. In a bowl, toss eggplant with olive oil. Place eggplant on a baking sheet and roast for 30-35 minutes. Meanwhile, on another baking sheet, place tomatoes. Roast for 15 minutes. While vegetables are roasting, place lentil spread ingredients in a food processor and blend until smooth. To assemble, spread lentil spread on pita. Top with eggplant, tomatoes, some arugula and parmesan cheese. Place back in the oven/toaster and heat for 5-7 minutes until cheese is melted.

Cashew Ricotta, Roasted Grapes, Rosemary + Honey on English Muffin

gluten-free, vegetarian 1 cup seedless red grapes 4 tbsp ricotta 1 sprig rosemary, chopped honey 2 english muffins, cut in half Preheat oven to400°F. Place grapes on pan and roast for 15 minutes. Half-way through cooking, add english muffins to toast. To assemble, spread ricotta on toast. Spoon roasted grapes on top. Drizzle with honey and rosemary. ENJOY!