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!

Want to save this recipe?

I'll email this post to you, so you can come back to it later! -Sarah

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. 

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