CINNAMON TOAST CRUNCH

Yield: 12

Author: Sabrina Moller

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CINNAMON TOAST CRUNCH

Going to miss these sweet organic peaches once they’re soon out of season, get the most out of them while you can! they also taste REALLY good on top of oatmeal, ice cream, yogurt + granola, crepes and more!

Ingredients:

• 1-2 pieces of gluten free toast ( pumpkin seed preference)
• 1 tablespoon of coconut yogurt of your choice
• 1 organic ripe peach
• 1 tsp cinnamon
• 1 tbs. coconut oil
• 1 tbs. crunchy peanut butter chia + flax or your favorite peanut butter.

Instructions:

1. a piece of gluten free pumpkin seed toast topped with coconut yogurt, baked warm peaches in coconut oil, topped with cinnamon, chia + flax and crunchy peanut butter! To bake the peaches, cut them up into 1” wedges (skin on), pour 1 T coconut oil over them and bake at 350F. remove once golden brown + sprinkle cinnamon on top

Calories

55.76

Fat (grams)

3.89

Sat. Fat (grams)

1.37

Carbs (grams)

4.39

Fiber (grams)

1.23

Net carbs

3.16

Sugar (grams)

1.87

Protein (grams)

1.59

Sodium (milligrams)

30.17

Cholesterol (grams)

0.04

https://www.platedate.co/blog/cinnamon-toast-crunch

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