Are you looking for a delicious and gluten-free breakfast or snack? Look no further than this Sweet Potato Toast with Almond Butter and Raspberries recipe! It's a simple and nutritious dish that will satisfy your taste buds and keep you energized throughout the day. Plus, it's super easy to make!
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 20 mins | 30 mins | 2 servings |
Ingredients:
- 1 large sweet potato
- 4 tablespoons almond butter
- 1 cup fresh raspberries
- Optional toppings: sliced bananas, chia seeds, coconut flakes
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the sweet potato thoroughly and pat it dry with a paper towel.
- Slice the sweet potato into 1/4-inch thick slices. Make sure they are evenly sized for even cooking.
- Place the sweet potato slices on a baking sheet lined with parchment paper.
- Bake the sweet potato slices for about 15-20 minutes, or until they are tender and slightly crispy around the edges.
- Remove the sweet potato slices from the oven and let them cool for a few minutes.
- Spread a generous amount of almond butter on each sweet potato slice.
- Top the almond butter with fresh raspberries and any other optional toppings you desire.
- Serve immediately and enjoy!
Serving Suggestions:
This Sweet Potato Toast with Almond Butter and Raspberries is perfect for breakfast or as a healthy snack. You can also customize it by adding sliced bananas, chia seeds, or coconut flakes on top. It's a versatile dish that can be enjoyed on its own or paired with a side of yogurt or a cup of tea. Whether you're gluten-free or simply looking for a tasty and nutritious treat, this recipe is sure to satisfy your cravings.
