Fruit toast with almond butter, Greek yoghurt and seared peaches

Give a breakfast favourite a gourmet makeover with this fruit toast recipe. Spread with almond butter, Greek yoghurt and top with sticky seared peaches (or nectarines) for a sweet start to the day

By Tracey Sunderland
  • 10 mins preparation
  • Serves 2
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  • 1 cup large coconut flakes
  • a few knobs butter, for frying
  • 4 fresh peaches or nectarines, cut into thick slices
  • 1 loaf fruit bread, sliced lengthways – we used Rosedale Dutch fruit loaf
  • almond butter, for spreading
  • Greek yoghurt, for spreading


  • 1
    Heat a large frying pan on medium heat or use a barbecue hotplate to toast the coconut flakes. Toss and watch carefully – they will burn quickly if left too long.
  • 2
    Add a little butter to the pan or grill plate and sear the peaches for a couple of minutes on each side or until nicely caramelised. Remove from heat.
  • 3
    Toast slices of fruit bread under the grill or on the barbecue. While hot, spread with almond butter and Greek yoghurt. Top with seared peaches and sprinkle with toasted coconut to serve.

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