889 toast recipes

Nantucket cranberry pie layers tart cranberries and toasted walnuts under a buttery, almond-scented cake batter. A New England holiday classic baked in one bowl.

Millet with yellow split peas toasted in cumin, turmeric, and coriander. A fragrant vegan Indian-spiced grain dish with nutty millet and creamy split peas. Naturally gluten-free.

No-bake blueberry white chocolate cheese pie with a toasted hazelnut crust. Piped cream cheese filling, melted white chocolate, and a heap of fresh berries.

Mashed chickpeas mixed with Italian dressing and garlic powder for a 5-minute vegetarian sandwich spread. Pile it on toasted whole wheat with lettuce and tomato.

Fresh peaches fill into an almond and flour crust, the sweetness, slightly sourness, and refreshing taste from the peaches go very well with the nutty crusty. It's a light, fruity and delicious dessert that fits a hot summer day wonderfully!

A classic and healthful comfort food dessert dish. Using brown rice retains all the goodness of the bran for leaps and bounds added health factors. Sweeten only with apple juice concentrate the recipe stears you clear of refined sugars.

Buttery shortbread bars layered with tart raspberry jam, crowned with glossy meringue studded with toasted almonds and coconut shreds.

Try this simple and scrumptious bread that tastes amazing toasted or used as a sandwich!

Chinese cashew chicken stir-fry with snow peas, mushrooms, bamboo shoots, and toasted cashews in a soy-cornstarch sauce. A classic takeout favorite made from scratch at home.

Middle Eastern semolina cake soaked in citrus syrup and topped with toasted almonds. This yogurt-based dessert bakes up golden with a tender, moist crumb that pairs beautifully with tea.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Grilled tempeh with red onion and eggplant on toasted whole wheat bread, marinated in red wine, rosemary, garlic, and fennel. A smoky, vegetarian open-faced grill plate with Italian roots.

A simple but tasty almond paste that could be used for toast, cakes and even muffins.

Coconut cream pie doubles down with cream of coconut in the custard and toasted flaked coconut folded throughout, topped with a billowy meringue for that classic diner-style finish.

Braided almond breakfast bread made with bread machine dough, filled with almond paste and orange zest. Impressive yeasted loaf with twisted strips revealing the sweet filling.

Crustless German chocolate pie with toasted walnuts and a fudgy, brownie-like center. One bowl, no rolling pin, and an overnight chill that turns each slice into something between a pie and a flourless torte.