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peanut butter and raspberry toast

Peanut Butter and Raspberry Toast

Jennifer Ryan
Wake up to a burst of flavor with our peanut butter and raspberry toast – a delightful twist on your morning routine!
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Course Breakfast, Snack, Vegan
Cuisine American
Servings 1
Calories 550 kcal

Equipment

Ingredients
  

Instructions
 

  • Toast the sourdough bread slices in a toaster until golden brown.
    2 Slices Sourdough bread
  • Once toasted, spread 1 tablespoon of peanut butter evenly on each slice of toasted bread.
    2 Tablespoons Peanut butter
  • Wash the raspberries and pat them dry with a paper towel.
    10 Raspberries
  • Arrange the raspberries on top of the peanut butter layer and press each raspberry down gently and spread so each slice of toast is covered.
    peanut butter and raspberry toast
  • Serve the peanut butter and raspberry toast on a plate and enjoy
    peanut butter and raspberry toast

Notes

Tips and Tricks
  • You can use any type of bread you prefer, but sourdough adds a delicious tangy flavor.
  • Feel free to add a drizzle of honey or a sprinkle of cinnamon for extra sweetness.
  • This recipe is easily customizable with other fruits like sliced bananas or strawberries.
  • Make sure your raspberries are fresh and ripe for the best flavor.

Nutrition

Calories: 550kcalCarbohydrates: 76gProtein: 21gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 908mgPotassium: 360mgFiber: 6gSugar: 10gVitamin A: 7IUVitamin C: 5mgCalcium: 87mgIron: 6mg
Keyword peanut butter, raspberries, Toast
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