All You Need for the Best Toast Ever

Peanut butter chocolate toast

February 25, 2018

Sometimes simple things are the best—like toast. We know we’re not the only ones who love it: #Toast has more than 3 million posts on Insta (beating out #kardashian).

And though we love a classic avocado toast as much as the next person, sometimes it’s fun to mix it up. Here are a few recipes to help you do just that.

Smashed Avocado Toasts

  • Serves: 4
  • Total Time: 5 minutes
  • Active Time: 5 minutes
Smashed avocado toast


  • 2 medium-size ripe avocados, pitted and peeled
  • 1 tablespoon unseasoned rice vinegar
  • 1 1/2 teaspoons toasted sesame oil
  • 1 teaspoon prepared wasabi paste
  • Fine sea salt to taste
  • 4 slices sprouted-grain bread, halved or quartered on a diagonal
  • 1 cup/ 20 g lightly packed watercress leaves
  • 1 scallion, sliced thinly on a diagonal
  • 1 teaspoon chia seeds


  1. In a medium bowl, combine the avocado, rice vinegar, sesame oil, and wasabi paste, using a fork to mash to a chunky consistency. Add salt to toast and set aside.
  2. Toast the bread until it's to your liking.
  3. Arrange the watercress on the toasts and top with the avocado mixture.
  4. Sprinkle with the scallion chia seeds and serve.

Smoked Salmon Toast

    Smoked salmon toast


    • 1 slice bread
    • 1 tablespoon organic cream cheese
    • 2 oz. smoked salmon
    • ¼ cup thinly sliced cucumbers
    • 1 tablespoon chopped scallions
    • ¼ teaspoon chia seeds


    1. Top a toasted bread slice with 1 tablespoon organic cream cheese, then add 2 oz. smoked salmon, ¼ cup thinly sliced cucumbers, 1 tablespoon chopped scallions, and ¼ teaspoon chia seeds.

    Recipe courtesy of Dr. Mike Varshavski, a.k.a. YouTube star Dr. Mike, a New York-based MD.

    Peanut Butter & Chocolate Toast

    • Serves: 1
    Peanut butter chocolate toast


    • 4 teaspoons organic peanut butter (or any other nut butter)
    • 1 slice bread
    • 2 teaspoons maple butter (or maple syrup)
    • 1/2 oz. dark chocolate shavings (or cacao nibs)


    1. Spread 4 teaspoons organic peanut butter (or any other nut butter) on toast, and drizzle with 2 teaspoons maple butter (or maple syrup if you don’t have the latter).
    2. Top with 1/2 oz. dark chocolate shavings, or melt the chocolate and drizzle it on. Alternatively, you can sprinkle on a few teaspoons of cacao nibs for all the chocolate benefits without the sugar.

    Recipe courtesy of blogger Kathlena Rails of The Allergy Chef.

    Sweet Potato Toast with Black Beans and Spinach

    • Serves: 1
    Sweet potato toast with black beans and spinach


    • 1/2 cup mashed sweet potatoes
    • 1 tablespoon cilantro
    • 1 tablespoon seeded chopped jalapeno
    • 1 teaspoon cumin
    • A quarter of a lime
    • 1 slice bread
    • 1 tablespoon chopped onions
    • 1 tablespoon olive oil
    • 1/4 cup black beans
    • 1/2 cup baby spinach
    • 1/2 teaspoon chili powder
    • Grated gruyere cheese


    1. Into mashed sweet potatoes, add 1 tablespoon cilantro, 1 tablespoon seeded chopped jalapeno, 1 teaspoon cumin, and the juice from a quarter of a lime.
    2. Spread onto bread.
    3. Brown 1 tablespoon chopped onions in 1 tablespoon olive oil over medium heat.
    4. Add 1/4 cup black beans, 1/2 cup baby spinach and 1/2 teaspoon chili powder, and sauté until spinach wilts.
    5. Spoon on top of sweet potatoes, top with grated gruyere cheese and broil until cheese melts and bread toasts, about 5 minutes.

    Recipe courtesy of culinary expert and healthy living blogger Jessica Fishman Levinson, R.D., of Nutritioulicious.

    Slow-Cooked Chickpeas On Toast

    • Serves: 4
    Hummus toast with cedar nuts on dark wood background.


    • Rounded 1 cup dried chickpeas, soaked in water overnight with 2 teaspoons baking soda
    • 1 tablespoon olive oil, plus 1 tbsp to finish
    • 1 medium onion, coarsely chopped (about 1 cup)
    • 3 cloves garlic, crushed
    • 1 ½ teaspoons tomato paste
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon smoked paprika
    • 2 medium red peppers, cut into ¼-inch dice (about 1 ¼  cups)
    • 1 beefsteak tomato, peeled and coarsely chopped (1 ⅔ cups)
    • ½ teaspoon superfine sugar
    • 4 slices sourdough bread brushed with olive oil and grilled on both sides
    • 4 eggs, freshly poached
    • 2 teaspoons za’atar
    • Salt and black pepper


    1. Drain and rinse the chickpeas and place them in a large saucepan with plenty of water. Place over high heat, bring to a boil, skim the surface, and boil for 5 minutes. Drain and set aside.
    2. Place the oil, onion, garlic, tomato paste, cayenne, paprika, red peppers, 1 teaspoon salt, and some black pepper in a food processor and blitz to form a paste.
    3. Wipe out the chickpea saucepan, return it to the stove over medium heat, and add the paste. Fry for 5 minutes (there’s enough oil there to allow for this), stirring occasionally, before adding the tomato, sugar, chickpeas, and a scant 1 cup water. Bring to a low simmer, cover the pan, and cook over very low heat for 4 hours, stirring from time to time and adding more water when needed to retain a sauce-like consistency. Remove the lid and cook for a final hour: the sauce needs to thicken without the chickpeas becoming dry.
    4. Place a piece of warm grilled bread on each plate and spoon the chickpeas over the bread. Lay a poached egg on top, followed by a sprinkle of za’atar and a drizzle of oil. Serve at once.

    We recommend using a sprouted grain bread and coconut palm sugar.