Sweet juicy peaches, creamy vegan youghurt, savory avo toasties… What more could a vegan ask for a breakfast.
This super simple and easy breakfast or even dessert recipe combines dishes from old recipes as well as has some new yummy tips. So if you had a great time with tapas on Friday, this is a great way to use the leftovers on Saturday 😉 TIP! Make sure you’re subscribing the blog so you won’t miss out on the new weekly content. To subscribe, just add your email to the box at the end of the post 💚
Baked Peaches 🍑
1 peach per person
Drizzle of agave
Vegan vanilla yoghurt (I used Alpro Greek Style Vanilla)
½ passion fruit per person
Avo Toasties 🥑
2 slices of bread per person
½ Avocado per person
Grilled cherry tomatoes (from the Cashew Cream Bruschettas recipe)
Cashew cream (from the Cashew Cream Bruschettas recipe)
Whipping the peaches together:
- Wash and dry the peaches. Slice the peaches in halves and remove the seed. Place the peach halves on to an oven safe dish (seed side up) and drizzle on agave.
- Bake the peaches in 180 C for around 45 minutes or until the peaches are slightly caramelised from the top. Let the peaches cool before serving.
- To finish everything, add the vanilla yoghurt to a bowl, place the peach half on top and add the passion fruit to the middle of the peach.
How to make the avo toasties:
- Toast the slices of bread (either on a toaster or on a pan) and spread the cashew cream on top. In a separate bowl, mash the avocado, salt and pepper together and add on top of the cashew cream. Finish by adding a couple of the cherry tomatoes and ENJOY! 💕
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