With just a few ingredients, this super simple, vegan blood orange breakfast toast recipe is an amazing way to put some excitement back into your toast snacking.
Its blood orange season so strap yourself in for a LOT of blood orange recipe’s to come! With a delicious tart citrus taste mixed with some berry notes, they are just this delicious fruit that is begging to be eaten.
That’s not the mention blood orange’s health benefits.
Did you know that blood orange not only contains the various benefits of citrus fruit – such as Vitamin C and Polyphenol but also the anthocyanins that you get in berries? Don’t quote me on this but, as far as I’m aware, anthocyanins are antioxidants which are not only anti-inflammatory but also help stave off free radicals. I’ve also read that these are good for preventing diseases such as cancer and diabetes.
This recipe is sort-of a two-fold as you can choose to have the blood oranges raw or semi-caramelised. Obviously, the raw version is the healthier of the two, and perfect for when you’re low on time.
Alternatively, the pan-fried version of the blood orange segments makes this dish super duper luxurious. It begins to feel a bit like a naughty treat!
Perfect for breakfast or a snack, this toast has the perfect mix of tart, sweet and savoury. With further ado- the recipe..
Blood Orange Breakfast Toast
- Cob/Sourdough bread
- Koko alternative cream cheese or similar, vegan ricotta alternative
- 2-3 Blood oranges sliced
- Agave syrup
- Pomegranate/ Pistachio optional
- Start by toasting your bread and topping with a generous amount of the cream cheese
- If wanting to keep the blood orange slices raw then simply top with a few slices, sprinkle with cinnamon and a drizzle of agave then top with some pistachio/pomegranate.
- For the cooked alternative simply mix a couple tbsp of agave with some cinnamon ( to taste) and a tiny bit of water to thin the mix.
- Pour the syrup mix into a large frying pan and heat gently for around 30 seconds.
- Add the blood orange slices to the pan ( you may need to do this in multiple batches, depending on how much you’re making)
- Fry on a low heat for a couple of minutes, moving the bits around frequently so the syrup doesn’t burn.
- Flip over and repeat the process will the slices are lovely and browned.
- Remove from the pan and top the toast , drizzling any remaining syrup from the pan onto the toast slices ( the syrup mixes with blood orange juice and is just the most delicious thing!)
As always, I’d LOVE to see your results so if you try the recipe out then let me know and feel free to tag me in any pics @memoirssoluciie.
Till next time,
And as always: To pin for later!