There's a new trend dominating the foodie world in the shape of Supercharged Sweet Potato Toast! Gluten free foodies can rejoice in this delicious slow energy releasing and inexpensive breakfast. The topping opportunities are endless too with both sweet and savoury options pairing nicely.
Lee Holmes shares three of her favourites. Golden, guilt free and gluten-less slices of goodness are the go!
Slice sweet potato length ways into slices about 0.5-1cm thick (this will depend on how much knife control you have as well as the quality of your knifes!)
Put in toaster for between 2 to 4 rounds on high, making sure it doesn’t burn
Tip: use chopsticks to manoeuvre them out of the toaster if they get stuck!
To make the jam, mash berries with a fork for a more chunky jam, or blitz quickly in a blender. Add a squeeze of lemon juice and rice malt syrup or stevia. Stir in the chia seeds and let sit for 15 minutes.
To make the nut butter, add a good pinch of cinnamon to your favourite nut butter and swirl in
To assemble the toast, spread on the nut butter, drizzle with chia jam and top with fresh berries, toasted coconut and an extra sprinkle of cinnamon
Toss all ingrediants except for hummus in a bowl
To assemble toast, spread with hummus and top with tomato and cucumber mixture
Smash avo with a fork into toast
Top with feta, pepitas, salt, pepper and lemon juice
Optional: Add a poached egg on top!
For more healthy recipe inspiration, visit our blog.