Feeds 2; Takes 10 min; Makes you both very happy
Ingredients for Persimmon Double Coconut Peanut Butter Toast
- 2 slices Country White Bread (or your fav white bread), toasted
- 2 persimmons, in quarter inch slices
- 1 tbsp your fav local honey (I used clover), divided
- 2 tbsp unsweetened coconut flakes, divided
- 2 tbsp coconut peanut butter, divided
- 1 sprig fresh tarragon, leaves only
- 1 tsp demerara sugar
Method
Toast your slices of bread and while still warm spread on some of the peanut butter.
In a mortar and pestle (or similar), muddle the demerara with the sprig of tarragon until a paste forms.
Top toast with sliced persimmon, a drizzle of honey and follow with coconut flakes.
Add a few small drops of the tarragon sugar. Enjoy right away.
I’m totally into the food and recipe vibe..but in case your looking for a brekky with a little added humor, try one of these:
- Shakshouka with Butter Beans, Feta and Garlic Toast
- Maple Masa Cornbread
- Sweet Onion, Gruyere and Bacon Quiche
- Pomegranate and Raspberry Bread Pudding
- Guava and Cheese Pastelitos
