Vanilla Toast with Raspberry Jam

Here's a super easy and delicious toast, cookie, treat... call it what you want!

This recipe received a lot of love when I posted it, so it's resurfacing now.

I've shared a few toast recipes with you, and this is a sweeter take to your savory collection! When I first created this, it was late in the evening after yoga and I wanted something sweet, crunchy, yet simple. This is what it turned into!

Enjoy :)

Total Time: 15 minutes

Serving: Makes 2 large pieces

• 1/2 c. almond flour (I used Bob's Red Mill)
• 1/4 c. gluten free rolled oats (I used Bob's Red Mill)
• 1/2 mashed banana
• 1 tbsp organic coconut oil (I use Nutiva)
• 1 tbsp flax meal
• 1 tsp flax seeds 
• 2 tbsp unsweetened apple sauce 
• Optional: I added 1/2 scoop of plant based vanilla protein powder (favorites are Sunwarrior, MRM, and Aloha). If you don't have this, substitute with 1 tsp pure vanilla extract for that vanilla flavor
• Optional: 1 tsp maple syrup - I shoot for low sugar recipes, but if you want more sweetness, add maple or honey

1. Preheat oven to 350 degrees
2. Mash banana in a large bowl, add applesauce, and any remaining wet ingredients (syrup, vanilla)
3. Add dry ingredients to the bowl and mix until well combined. If the dough is too dry, add a bit of water, 1 tsp at a time
4. On lined baking sheet, spread the dough in a thin layer (like a slice of bread)
5. Bake for 10 minutes until the toast starts to crisp
6. Optional: finish with a broil for 2 minutes for extra crispiness!
7. Top with your favorite toppings! I topped this one with creamy almond butter, raspberry spread (just warm & smash fresh berries) & shaved coconut