Everyone knows that gluten-free breads can be unenjoyable to say the least. Many people who need to follow a gluten-free diet give up on eating bread altogether due to the lack of good options.

Luckily Canyon Bakehouse (my favorite gluten-free bread company) is now widely available, so no one had to suffer with less-than-delicious bread! Their bread is soft, toasts wonderfully, and they even have bagels, hamburger buns, and other fun bread products.

See below for a delicious and creative way to enjoy bread again 🙂

This healthy Brownie Batter Frosting changes everything. It’s rich and chocolatey enough to satisfy the most intense cravings, all while being refined sugar-free and vegan. Topping it with edible, gluten-free cookie dough and a drizzle of organic peanut butter was the perfect combination for this delicious DESSERT TOAST!

Dessert Toast

Serves: 2 – 202 calories 7.5 F / 32 C / 5 P (includes bread + all toppings)

INGREDIENTS:

• 2 slices Canyon Bakehouse gluten-free bread (7-Grain pictured)
• 1 recipe Brownie Batter Frosting (recipe below)
• 10 Cookie Dough pieces (recipe below)
• 2 teaspoons peanut butter (10g)

INSTRUCTIONS:

1. Divide frosting evenly between pieces of bread and spread into an even layer.
2. Drizzle 1 teaspoon of peanut butter and place 5 cookie dough pieces on each slice of bread.
3. Toast in a toaster oven after adding toppings (recommended) for a melty, chocolatey treat. The frosting will not melt off, the cookie dough will cook slightly into half-baked cookies, SO GOOD!
4. Enjoy!

Brownie Batter Frosting

Serves: 2 – 40 calories 1 F / 7.5 C / 2.5 P per serving

INGREDIENTS:

• 2 tablespoons cocoa powder (10g)
• 2 tablespoons powdered peanut butter (12g)
• 2 stevia packets (or about 1.5 tablespoons sweetener of choice)
• 1 teaspoon pure maple syrup (5ml)
• 2 tablespoons unsweetened almond milk (30ml)

INSTRUCTIONS:

1. Mix cocoa, powdered peanut butter, and stevia in a small bowl.
2. Add maple syrup, then add almond milk slowly until a thick frosting texture is reached.

Cookie Dough Pieces 

Serves: 4 – 50 calories 2 F / 8 C / 0.5 P

INGREDIENTS:

• 2 tablespoons all purpose gluten-free flour (18g)
• 2 teaspoons coconut palm sugar or brown sugar (8g)
• 1 1/2 teaspoons coconut flour (4g)
• 1 stevia packet (or about 2 teaspoons extra coconut sugar)
• Pinch of salt
• 1/2 teaspoon coconut oil (2.5g)
• 1 tablespoon unsweetened almond milk (15ml)
• Splash of vanilla extract
• 1 tablespoon mini chocolate chips (15g)

INSTRUCTIONS:

1. Mix the first five ingredients in a small bowl.
2. Add coconut oil, almond milk, and vanilla.
3. Slowly add additional almond milk 1 teaspoon at a time if needed to reach a thick cookie dough texture.
4. Stir in chocolate chips.
5. Form into about 20 small balls.

Feel free to go here to get a $1 off coupon to try some Canyon bread! 🙂

Enjoy!

Xo,
Sarah

For tons more healthy dessert recipes, check out my four eBooks available here.

Thank you to Canyon Gluten-Free Bakehouse for sponsoring this post. I only work with brands I truly love and personally use. All opinions are my own.