Peach Melba Toast

There were two yearly occasions when my sister and I got ice cream sundaes as kids ... on holiday, and at the local pub on birthdays or special celebrations! I would always choose the peach melba, which was made with those overly sweet tinned peaches in syrup with heaps of spray cream and raspberry sauce. 

This toast is a healthier version with just as much colour and flavour! It's kind of an excuse to eat dessert for breakfast! The bread I've used is by Seedful and it's their cranberry bread. I love it because it isn't too sweet. The lashings of cashew cream add the sweetness and the fruit tastes fresh and juicy. Just about the perfect combination! Now all I need is a sparkler :) 

INGREDIENTS (to make enough for 2)

4 slices of cranberry bread

100g cashew nuts (soak in boiling water)

50ml coconut or almond milk

1 tsp vanilla essense

1 tsp maple syrup

Pinch of salt

2 peaches

100g raspberries


Warm the toast in a toaster or under the grill

Meanwhile drain the cashews, add milk, vanilla, maple and salt, blitz in a nutribullet until thick and smooth

Dollop plenty of cream on the warm toast and spread with a knife. Add thinly sliced peaches and lots of fresh raspberries 

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