It’s already July and the advent of summer is right upon us. As the sun looms longer and the temperature is beginning to rise with each week, I am reminded of the value and intention of living seasonally. A change in selection when it comes to imbibing (lush iced coconut cream coffees, floral overnight oats, crispy & bright salads) has been in rotation. While summer isn’t exactly my preferred season, that doesn’t stop the flurry of inspiration. Whether its the local produce to select from, bright afterglow of sunlight

Bread hasn’t been on my radar for quite a while. Because most gluten-free breads are not vegan, and others don’t have the same taste or texture. Finally, most breads come in plastic packaging which I try to avoid. Lo and behold Bread Srsly exists to fulfill our fermented-dough-dreams.

The company is very devoted to created allergen safe bread products by adding the science behind them. These breads are the closest you’ll find to an authentic sourdough (that’s wheat free of course) and they actually last a Long time along as you keep them frozen* – the best part is the packaging. Bread Srsly packaging is completely compostable (or reusable if you keep it nice and clean!)

Lately I have been using plenty of strawberries because I bought a box of them, so I’ve been using every single berry whenever I can. I also like to use them as the base for sugar, they are naturally sweet so I don’t need to add more, although maple syrups adds a wonderful contrast to the tart sweetness of berries, you can skip this if you please.

This is a wonderful pastel hued toast recipe. The color again comes from Blue Matcha Powder, I have mostly been using it as a natural dye and testing the color difference (different amounts produce a different color) and while I normally don’t favor sweets, this is a excellent balance of a neutral almond ricotta “cheese” with the tart berries + buttery, smoky caramel flavor of maple syrup.

You can make your own almond ricotta cheese, or opt for a cheese like Kite Hill.


Several Slices of Bread Srsly in Classic Loaf

about 3/4 cup of almond ricotta

+ 1/2 teaspoon of Matcha Blue Powder

4-6 fresh strawberries

1/2 tablespoon of Grade B Maple Syrup

1/2 teaspoon of coconut oil

slivered almonds for garnish

Toast your bread! I like setting my bread at 375 degrees for roughly 10-12 minutes and flipping them if necessary. Make sure your bread is defrosted, if its still frozen, pop it at 400 for 10-15 minutes. You can also top your bread with a bit of coconut oil at this point to make buttery.

Meanwhile, mix the  Matcha Blue Powder + a half of the almond ricotta cheese to create a blue hued nut cheese

Slice your strawberries (another option is to top your toasts with the strawberries while in the oven so they roast a bit)

After you toast the bread, assemble! wait for them to cool a bit then top with the plain almond ricotta and then top the other side with the blue hued almond ricotta + top with strawberries and drizzle with maple syrup + slivered almonds.

This post contains affiliate links. Any purchases you make through these links will help A Wildflower Spirit bloom and grow. Thank y’all for the constant love and support!


Your email address will not be published. Required fields are marked *

Powered by Social Slider Widget



Fall In Love With Lulus.com - Come See What's New!