Happy Summer, sweet Junebugs! Or are you a cookie dough toast monster?

Unless you live in Alaska or Antarctica (c’mon, they’re practically the same,) it’s time to say adios to hot breakfasts. Oatmeal’s out, smoothies are in. Savory scrambles are swapped for avocado toast. Toast might be classified as “lukewarm” for some, but as long as steam isn’t encroaching upon my space bubble, I call it cold. I’m not a millennial, though, so sweet toast is more up my alley. That’s where I turn to cookie dough toast- a nutty, crusty square capped with a nutrient-packed frosting resembling batter from the bowl.

Cashew butter is more suave than peanut butter; it can shapeshift into whatever dessert spread you desire. Add yogurt for volume, extracts for a subtle flavor boost, and MAN!

You’ve manifested cookie dough. Don’t skip the hemp or chocolate! If you’re cuckoo for cookie dough, pin it up here!

• 1 slice sprouted grain toast (such as Ezekiel with sesame seeds- the one and only!)
• 1 tablespoon cashew butter
• 1 tablespoon yogurt of choice (I used Kitehill Greek-style dairy-free yogurt. Thank you, modern food industry.)
• 1/2 teaspoon vanilla extract
• 2 drops butter extract (Watkins is vegan)
• Dash nutmeg
• 1/2 tablespoon hemp seeds
• Chocolate in any form, be it cacao nibs, chocolate chips, or a chopped bar.

While your bread is sunbathing in the toaster, mix the “cookie dough” spread ingredients (cashew butter, yogurt extracts, and spices.) Measure your hemp and cocoa-licious item. Once the toast has emerged from its sauna with crisp skin and a golden-brown tan, slather it with frosting and let the toppings rain down.

1 piece of cookie dough toast is 200 calories and 10 grams of protein! You also get fiber from the toast and Omega-3’s from herr hemp hearts. This won’t make you high, but it’ll get your brain firing on all cylinders from a tasty, hasty breakfast.

Best Dishes,

The Hippie Happy Foodist