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
1/4 tsp corn starch
1/4 tsp cinnamon
2 tsp maple syrup
Bread of choice
Toppings of choice
- In blender, place coconut milk and oats and blend until smooth. Add remaining ingredients and blend until smooth.
- 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.
- 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!