I’m sharing some of the easiest veggie swaps to use in place of bread by cooking them in a toaster! All it takes is some careful slicing, a few lever pushes, and you’re all set with a yummier, simple whole foods “toast”. Pile on the toppings or your favorite spreads – they make lovely appetizers too! Plus, a review on my new toaster from Wolf Gourmet (spoiler alert: I LOVE IT).
When trying to find gluten-free bread substitutes, the challenges one might face are: accessibility, convenience, taste/texture, price, too many ingredients, too much processing and ingredients that don’t sit with us well, so on and so forth.
My favorite subs are always a whole food swap like: sweet potatoes, eggplants (if tolerating night shades), and butternut squash in the case of slicing veggies and throwing them in my toaster! Of course there are even more options like: plantains (try it in the form of jibaritos!), or portobello mushrooms as a bun, and of course, lettuce tacos – oh my! The possibilities are endless.
You can really get creative when trying these substitutes and you can feel great about making the choice to eat a nutrient dense veggie (or fruit in some cases!) instead.
Let’s talk TOAST specifically now. And speaking of, I have to thank the amazing team at Wolf Gourmet for letting me take their 4-Slice Toaster for a drive. Firstly, it looks lovely on my countertop (I have a thing for RED details) and secondly it performs so intelligently with it’s numerous settings (the knobs have numbers for light to dark) and they also have settings for bagels or frozen items as well! Having 4 slots in a mixed gluten-free/gluten-full household is also a NECESSITY. I do not appreciate having cross-contaminated crumbs on my veggies or favorite homemade baked paleo breads!! (Though I’m slowly but surely making my hubby GF too… hehe) – but in the meantime, we’ll be separate but equal and have all of our toast at the same time, KTHX.
If you’re in the market for a reliable and high-end, well constructed toaster – I can’t recommend this one enough which you can find at Sur la Table.
Simply take a sweet potato, eggplant and/or butternut squash and prep for slicing. I scrub the sweet potato and eggplant under cool water and peel the “neck” of the butternut squash. You then want to slice your veggie – approx. 1/4 inch thick, carefully.
Then place it in the toaster as you would your bread, and toast on medium. Check the veggie in the middle each time it pops up – keep toasting it until the middle is cooked. I got some nice brown spots on my edges and it took me 2-3 rounds of toasting depending on how thick it was cut and on the vegetable. Eggplant seems to take the shortest amount of time. I like to do them all on medium so I can keep checking it in between.
And lastly… top these off with your favorite spreads, dips, fruit and more! See below for some ideas.
Sweet Potato Toast topped with Spring Pea mash, radish and lavender. Sweet, salty and floral – this will perk you up for spring!!
Eggplant Toast topped with Pesto, pepitas and sprouts. Savory Mediterranean flavors!
My pesto template:
- 2-3 handfuls of greens (can use spinach, basil, kale, arugula, herbs, etc.)
- 1-2 cloves garlic
- 2 tsp nutritional yeast
- 1/3 cup+ olive oil
- dash of salt
- dash of pepper
Butternut Squash Toast with Tahini, sliced bananas and cinnamon. Naturally sweet… like a dessert toast!