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- Makes 10 toasts
- Serving size: 1 toast
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Tired of avocado toast? This tasty alternative pairs a maple syrup- and vanilla-sweetened white bean spread with fresh fruit—a perfect ratio of creamy to crunchy. Store leftover white bean spread in an airtight container in the fridge for up to 5 days.
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Ingredients
- 1 15-oz. can white beans, rinsed and drained
- ¼ cup plant-based milk, unsweetened and unflavored
- 2 teaspoon pure maple syrup, or more to taste
- 1 teaspoon vanilla
- ⅛ teaspoon ground cinnamon, or more to taste
- 10 slices whole grain bread, toasted
- 2 cups mixed fresh fruit, such as berries, kiwifruit, and/or stone fruit
Instructions
- In a food processor or blender combine beans, milk, maple syrup, vanilla, and cinnamon. Cover and process or blend until a smooth paste forms.
- Spread toasted bread with bean mixture and top with fruit.
Nutritional Information:
Per serving (1 toast): 165 calories, 30 g carbohydrates, 8.4 g protein, 1.4 g total fat, 0.3 g saturated fat, 0 g cholesterol, 149 mg sodium, 5.3 g fiber, 5.7 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (9)
(4 from 8 votes)This is good with some doctoring. As a disclaimer, I love beans of all kinds, in any format, so just mashing up some plain white beans on toast with maybe a little salt and lemon would be good to me. This was honestly a little weird, in my opinion, and needed something more. The vanilla came through really strongly to me, and it was pretty runny. I ended up adding more cinnamon, so probably 1.5 tsp all together. Then more maple syrup, about 2 tablespoons total, but then I added half of a smaller baked sweet potato that I had to thicken it and I think next time I would do all the same and cut the syrup back down to 1 tablespoon. These adaptations made this recipe delicious! I absolutely love it, and I'm adding it to the family recipe book. I spread it on homemade sourdough and topped it with thinly sliced green apple and more cinnamon for a very autmn-y breakfast :)
Whoops, not 1.5 tsp cinnamon in my alteration, more like 1/2 tsp.
I liked it! I used brown sugar rather than maple because I didn’t have any maple syrup. I added about 50% more sugar than it called for, and I used it as a pudding/yogurt with granola. It’s a great way to get beans in at breakfast! I’m thinking it could make good parfaits!
Delicious! I love having interesting beans on toast for breakfast - it really keeps me full - so I was keen to try a sweet version. After reading the comments I just used one tablespoon of oat milk and it came out a really good consistency. Topped with figs, pears and some mixed seeds for a perfect autumn/fall breakfast - tasty and just a tiny bit sweet.
I liked it! Be sure to rinse the beans very well in a colander. I used an immersion blender & I liked the "no cook" assembly. Bean: canned cannellini Milk: oat (brand: Pacific in the shelf stable section) Fruit: blueberries
I like the concept - but it was not palatable to myself or my children when made exactly as written. I remedied the spread by adding more maple syrup, more cinnamon, more vanilla, some coconut sugar, a big spoon of peanut butter and some ground flaxseed to thicken it up. I feel like it was good after the additions, but with so much extra sugar it was not any healthier than a simple PB&J. If you have a high-powered blender, I would omit the plant milk because it was a bit runny.
I love many recipes on this site but this was a big failure. Honestly one of the worst things I have ever tasted. And to be clear I love a good bean-based dessert or sweet dish, but wow was this gross.
I haven't tried this but it looks promising...I'll post once I make it!
very creative use of white beans. I usually sub sliced banana for the kiwi--not as pretty but just as good