I went for a quick and easy recipe that definitely gave us a sweet Saturday morning breakfast treat: Coconut Toast.
I used a recipe I found at Taste of Home which I halved, subbed the butter for dairy-free margarine, and generally tweaked the quantities a little bit.
So here's my recipe adaptation...
Coconut Toast (makes enough for 4 slices with some extra topping which will keep in the fridge for another day)
- 4 slices bread - I used Polish sourdough
- 1/2 cup unsweetened desiccated coconut
- 1/2 cup sugar
- 2 tbsp dairy free margarine, melted
- 1 egg beaten
- 1/2 tsp vanilla extract
Preheat the oven to 180C and very lightly grease a baking sheet.
Lay out the slices of bread on the baking sheet.
Mix together all of the ingredients, then spread onto the bread.
You want a layer that isn't too thick, otherwise it won't cook properly, but not too thin either!
Bake for 15-20 minutes until golden on top.
Lift onto a cooling rack, and allow to cool for about 5 minutes before eating to avoid burning your mouth!
This was lovely - and probably once you analyse it, not that much more unhealthy than toast with jam.
It was easy to make, which is important for breakfast, quick - another must, and of course tasty!
You could easily add a lot of other flavours to this - cinnamon would be lovely, some chopped nuts also fantastic - it seems a very flexible recipe.