Fresh peaches are in season! Roasting fruit brings out their natural juices and sweetness. Enjoy them on your toast layered with your favorite nut butter and cinnamon for an easy-to-assemble breakfast.

What’s In It

  • 1 medium peach, pit removed and sliced in half (If fresh peaches are out of season, you can use defrosted frozen peaches instead.)
  • 1 slice sprouted whole grain bread, such as Food for Life® Flax
  • 1 tablespoon organic creamy peanut butter (natural)
  • Organic date sugar* (optional)
  • 8-9 raw almonds, chopped
  • Pinch ground cinnamon

*Date sugar is just dehydrated dates ground into a sugar-like consistency. It’s naturally sweet with a caramel-like flavor. Looks like brown sugar.

How It’s Made

  1. Preheat oven to 350°F.
  2. Place peach cut side up on a baking sheet. (I line the pan with parchment paper to prevent sticking.) Bake peach for 5 minutes until softened.
  3. Slice peaches.
  4. Lightly toast bread and spread with peanut butter. Sprinkle lightly with date sugar (optional), then press chopped almonds into the peanut butter.
  5. Layer sliced peaches on top and dust with cinnamon.

Karen’s Fit Tip: Organic Peanut Butter Light Roasted CreamyI like Santa Cruz Organic Creamy Light Roasted Peanut Butter. It has less sodium — 55 mg sodium per 2 tablespoons. Compare that to Laura Scudder’s Old Fashioned Natural Peanut Butter which contains 95 mg, and 365 Organic Peanut Butter which has 130 mg sodium per serving.

xo

 

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