Gluten Free, Dairy Free Breakfast: Strawberry Toast

Rise and shine, it’s time to delve into a decadent dessert that doubles as a gluten free, dairy free breakfast dish, using our delicious grain-free bread! Now, I know what you’re thinking: do healthy desserts exist? And if yes, what healthy dessert can I make? It is actually quite difficult to find sweet, grain-free recipes for dessert or breakfast that do not sacrifice nutrition in some way. Especially if you are on a time crunch. Imagine, it’s the morning and you are still groggy, your eyes struggling to focus. Maybe you need to get to work, maybe you need to get your kids to school, either way you need to stumble out that door soon. You think a little sweet-fix will help kick start your day, so you reach for a cereal box or frozen waffles. You incorporate some healthy ingredients, and feel sustained. And then what happens? Later in the day, you start to drag. That sweet craving has caused your mood to sag, your drive to crash, and you might even be feeling bloated.

Or, let’s say you need to throw together a quick dessert. You have unexpected guests, your children are desperate for sweets, or something in-between. You run out and grab a store-bought dessert filled with processed ingredients, a ton of sugar, and carbs for days. Now you’re going to bed feeling bloated, and worse, the sugar increases your restlessness and your sleep quality is terrible.

Lots of people crave sweets, especially in the morning. Unfortunately, they tend to make our blood sugar feel like it just rode the world’s scariest roller coaster. That’s why we are bringing you this strawberry cheesecake toast. Don’t dismiss this as just another sugary concoction! Let me assure you, this recipe does not perpetuate that crash-and-burn cycle we associate with sugar loaded meals. It’s the perfect answer to satisfying your cravings while using wholesome grain-free and dairy-free ingredients.

Ingredients:

• 2 Slices of Plantiful Kitchen Sesame Seed Bread (you can use our Cinnamon Bread as well)

• ½ Cup Diary-free ricotta cheese (we used Kite Hill)

• 3 Tbsp of dairy-free yogurt (we used Cocojune Labneh)

• 1 tsp Vanilla Extract to taste

• 2 tsp Maple Syrup

• Strawberries, chopped

• Crushed grain-free graham crackers for topping (we used Siete grain free shortbread cookies)

Directions:

1. Toast your bread to your desired level of browning.

2. In a mixer or food processor, whip your ricotta cheese until it’s nice and smooth.

3. Mix your whipped ricotta with the yogurt, vanilla extract, and maple syrup.

4. On your toasted bread, spread your ricotta cheese mixture. Top with chopped strawberries, crushed graham cracker, and a drizzle of maple syrup. Enjoy!