Toast for breakfast or a snack is so quick and easy. I am all about exotic and ethnic foods and trying new recipes. But sometimes I just want something familiar and simple that I can throw together in a few minutes. That’s why I love these vegan breakfast toasts. The number of toppings that can be added to toast is limitless. Be creative and invite the kids to make their own toasts too!
Gluten free bread is hard to find in a vegan friendly form, because almost all of them contain egg. Most varieties are hard as rocks, and simply not appetizing.
This is because gluten gives bread bounce and rise to breads, and allows for the encapsulation of air give light, airy, delicious bread. Ancient forms of wheat are easily digestible because it only contains the A genome of gluten. But, modern wheat has been crossed with 2 goat grasses. This introduced the D genome which now makes up about 5% of the entire genetic code. Bakers love the D genome because the glutens in this family bounce back quicker and provide a quick, high rise. But, these new genetics make modern wheat more difficult to digest.
My favorite brand of gluten free bread to use is Scharr. It does have a bit of honey in it, but the taste is worth it and it is by far the cleanest and best version I have found.
Some people say that breakfast is the most important meal of the day. Eating breakfast has been shown in studies to
Need something more substantial for breakfast? Get cooking this Southwest Tofu Scramble. What will you pair with your Breakfast Toast?
Heavy smear almond butter
Sprinkle sliced almonds
Dollop of hummus
Crushed red pepper flakes
Handful shiitake, cremini, button, or portobello mushrooms, stems removed, sliced
Sprinkle chia seeds
Fresh parsley, removed from stem and chopped
Heavy smear cashew butter
Sprinkle dark chocolate chips
Smear coconut butter
Sprinkle coconut flakes
Heavy smear vegan cream cheese
Dried or fresh figs, cut into quarters, eighths, or minced
Sprinkle chopped pistachios
Drizzle agave nectar