This is seriously such an amazing breakfast. It’s like a peanut butter and jelly, but super fancy. It’s also a great way to use up fruit. I made a peach puree for some sorbet I made, so I chopped up skins I had and tossed them in for some texture. you don’t have to use the waffle iron if you don’t want to, but I highly recommend doing so (see tips if you don’t have one). The edges get crunchy, the blueberries get warm and pop in your mouth, and the whole thing feels like a warm hug. You’ll be tempted to eat all the fruit bruschetta by itself, but don’t worry this recipe does make some extra.
blueberry cashew butter (follows)
fruit bruschetta (follows)
pita pockets (store bought, but possibly recipe to come?)
Preheat waffle iron. Open half of pita and use a butter knife to spread a thick layer of cashew butter. Add a generous portion of fruit bruschetta. Pinch open edges of pita together to seal. Place pocket in waffle iron for 1-2 mins. Enjoy warm with jam, cinnamon, whipped coconut cream, or all by itself!!
Blueberry Cashew Butter:
1/2 c cashews
1/4 c blueberries
1/2 tbsp coconut oil (melted)
splash of almond milk
Boil cashews until fork tender (about 15 minutes). Drain and place in blender with all other ingredients. Set aside.
1/2 c finely diced peaches
1/2 c blueberries
2 tbsp lime juice
1-2 tbsp maple syrup
1 heaping tsp vanilla extract
Mix lime juice, maple syrup, and vanilla in a small bowl until combined. Combine peaches and blueberries in a large bowl. Add liquid mixture and coat.
Tips/ Things I would Change:
- Feel free to use any nut butter you have, especially if short on time
- You can also customize the fruit based on what season it is, I think bananas, apples, cinnamon, and peanut butter would be a great combo for fall
- If you don’t have a waffle iron, you could use a panini press, toaster, or just a hot pan pressing down with a spatula