basicswithbails

these crostini are the perfect combination of sweet, savoury, and are packed full of flavour in every bite! I had many other breakfast options like my Superfood Protein Breakfast Cookies and my Vegan Banana Chocolate Chip Sheet Pan Pancakes but nothing with a bit of a savoury twist on it! I went a little light on the cream cheese for each slice to give it a good jam to cheese ratio but feel free to slap a thick slab of it if you prefer. I just love all of the different flavours and textures in these crostini: sweet, savoury, cheesy flavours.

They feature tofu scramble, avocado, salsa and cilantro for a healthy, filling plant-based breakfast that’s quick and easy to make. this gives it the very "eggy" taste, however you can use regular sea salt instead Mash and crumble the tofu with a fork (or alternatively pulse a few times in a food processor until it is crumbled, making sure to leave some big clumps). Add the tofu to the pan, as well as the nutritional yeast, paprika, turmeric, garlic salt, chili flakes, black salt, pepper, and dijon mustard. Assemble your breakfast tacos with the Untortillas, tofu scramble, avocado, salsa, cilantro, and vegan chipotle mayo!

Once your shortbread base is done baking, make your caramel layer by mixing cashew butter, coconut oil, maple syrup, and vanilla in a medium size bowl. Pour your peanut butter layer on top of the cooled shortbread cookie layer, and then place it in the fridge to solidify for about 30 minutes, or freezer for 15 minutes. Once the crust is cooled completely, pour the caramel filling over the crust and let cool in the freezer to set before topping with chocolate layer. Once the caramel layer is set, pour about HALF of the chocolate layer over the caramel layer.

my favourite add ins are pumpkin seeds, coconut and dark chocolate chips. This gluten free protein cookie recipe is an ideal way to enjoy more of the ingredients you love or to make good use of the odd bits of leftover dried fruits, nuts, and chips lurking in your pantry. In a medium size bowl, mix together the gluten free oats, gluten free oat flour, baking powder, cinnamon, and protein powder. I used dark chocolate chips, shredded unsweetened coconut and pumpkin seeds.