Lunch

Ingredients: (2-3 topped toasts)

• Baker’s Choice Seeded Multigrain

• 280g Vegan Cream Cheese

• 1-2 tablespoons Plant cream

• Handful of chopped Roasted Pistachios

• Hot Agave Nectar to taste (recipe below)

• Butter & Oil

• Salt & Pepper

Method:

• Fry your toast in butter & a drop of oil until golden.

• Slice peaches and sauté in butter with a pinch of salt.

• Whip the vegan cream cheese in a food processor with plant cream and a pinch of salt & pepper.

• Pipe on the whipped cream cheese onto the toast.

• Top with the grilled peaches, roast pistachios and a generous amount of hot agave nectar.

• Note: If you don’t want to make your own hot agave nectar, drizzle the toast with agave nectar and sprinkle on some chilli flakes. Recipe below if you do.

Hot Agave Nectar:

• 1 pot of Agave Nectar (approx 350g)

• 1 tablespoon of dried chilli flakes (you can use powder if you wish)

• 1 tablespoon of vinegar (white wine vinegar)

• A really good pinch of salt

Method:

• Pop all ingredients into a pot and heat gently for approx 3 minutes. Don’t boil it.

• Pour into a jar.

• Seal and keep in a cool, dry place for up to three months.