It is not a surprise that my attempt to make a dairy-free, therefore Cassie-friendly “cream cheese” this morning to have on a bagel with fried eggs, an old favourite, turned into a peanut butter spread creation when i couldn’t think of any ingredients besides cashews for “cheese” (which we were out of) and realized we didn’t have eggs. Ha.
This is a little recipe that doesn’t make the cut for my final lineup for my cookbook (which I finalized today!), but is definitely yummy enough to share. It’s sweet and salty, my fav, and cinnamony, too!

Cinnamon Peanut Butter Toasties
1/3 c unsweetened vanilla coconut milk (or any milk)
1 T oats
1 T peanut butter
1/4 tsp lemon juice
pinch salt
1/4 tsp corn starch
1/4 tsp cinnamon
2 tsp maple syrup
Bread of choice
Toppings of choice

  1. In blender, place coconut milk and oats and blend until smooth. Add remaining ingredients and blend until smooth.
  2. Place mixture in microwave safe dish and cover. Microwave approx. 90 seconds; whisk well. Microwave another two minutes or until thick and smooth– the mixture will bubble and thicken quite a bit. Whisk again until smooth. 
  3. Toast your bread; spread with peanut butter mixture. I topped one slice with sliced banana, crushed corn flakes, and maple syrup, and another with melted mixed berries and it was delicious!

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