Waffled Summer Fruit Bruschetta Pitas

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.

Ingredients:

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.

Fruit Bruschetta

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

5 thoughts on “Waffled Summer Fruit Bruschetta Pitas

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