Vegan Toast, Three Ways

cooking Time

0:07

serves

preparation Time

0:20

It's the age old question: should I choose a savoury or sweet breakfast? Generations have pondered this as long as they've pondered the meaning of life. In an attempt to contribute to answering this unfathomable riddle, I have created a breakfast that combines both the sweet and savoury, AND involves our very best friend - sourdough. This is a simple, easy and quick breakfast recipe, that also includes instructions on how to make my Mixed Berry Chia Jam. The breakfast conundrum is solved, vegan style.

Ingredients for the Avocado and Tomato

3 pieces of rye sourdough
1 piece of rye sourdough
1/2 an avocado
1 tomato
Salt, pepper, rosemary and sesame seeds, to season

Ingredients for the Peanut Butter and Berry

1 piece of rye sourdough
2 tbs crunchy peanut butter
10 fresh raspberries
1/2 tsp desiccated coconut, to decorate

Ingredients for the Berry Chia and Banana

1 piece of rye sourdough
2 cups mixed berries
1 tbs maple syrup
1 1/2 tbs chia seeds
1 banana
1 tsp cacao nibs

Instructions for the Avocado and Tomato

Grill sourdough until brown
Slice avocado and tomato, and lay onto bread
Season as desired

Instructions for the Peanut Butter and Berry

Grill sourdough until brown
Spread peanut butter over toast
Top with raspberries and coconut as desired

Instructions for the Berry Chia and Banana

Grill sourdough until brown
In a saucepan, heat berries, maple syrup and chia seeds for 5 minutes
Mash berries with a fork and heat for a further 2 minutes
Spread a generous amount of chia jam on toast
Top with banana and cacao nibs, as desired