The English Post

Toasts with cashew butter and peaches

TOASTS WITH BUTTER AND CASHEW
Written by Veronica Lavenia

Toasts with cashew butter and peaches is a rich, delicious treat.

Even in Summer, breakfast is one of the most pleasant moments of the day. It is a real meal that should never be skipped and that, on the contrary, should contain not only taste but also nourishment.

In winter, I prefer to eat seasonal fruit in the middle of the morning or in the afternoon.

In summer, the freshness of the fruit available is so inviting that I start in the morning with a delicious burst of energy.

This is a very simple and yet tasty or breakfast, also ideal as an afternoon snack.

Organic fresh peaches and a creamy cashew butter, rich in nourishment are the key to this seasonal recipe. Toasts with cashew butter and peaches are an idea to taste fruit differently with all the crispy slices of whole wheat bread I love to buy from my trusty bakery.

Toasts with cashew butter and peaches: Ingredients

Serves 2

200 g (7 oz) unsalted natural cashews

Pinch of sea salt

50 (2 fl oz) ml warm water

4 slices whole wheat bread, toasted

2 organic peaches

2 tbsp raw honey

A sprig of fresh oregano

 

Toasts with cashew butter and peaches: Method

  1. The night before, soak the cashew nuts. The next morning, rinse them and blend with salt and water. Store the butter in the fridge.
  2. Wash the peaches and cut into pieces. In a frying pan, mix the peaches with honey. Once the fire is off, add the fresh oregano.
  3. Spread the cashew butter on the toasts, add the peaches and sprinkle with other leaves of fresh oregano.
TOASTS WITH CASHEW BUTTER AND PEACHES

PH. Veronica Lavenia

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.