708 toast recipes

Coconut hummingbird cake layers crushed pineapple, ripe banana, toasted nuts, and coconut into a cinnamon-spiced three-layer Southern classic finished with cream cheese frosting.

Pasta with tomato, chard, and sunflower seed sauce where ground toasted sunflower seeds thicken a fresh tomato-basil sauce. A vegan, nut-free pasta with hidden protein and earthy greens.

Soft Hawaiian sweet bread with real mashed potatoes and pineapple juice. Buttery golden loaves with tropical sweetness, perfect for sandwiches or toasting.

Baked vegetarian croquettes made from chickpeas, couscous, and toasted sunflower seeds with Dijon, red wine, and fresh herbs. Crispy outside, tender inside.

Pearl barley side with toasted walnuts, celery, and fresh parsley. High-fiber, diabetic-friendly grain dish that pairs with roasts and braises.

Pumpkin drop cookies with warm spice, chocolate chips, and toasted walnuts. Soft, cakey fall cookies for Thanksgiving, Christmas, and everything in between.

A vegetarian take on sushi – a one bowl meal, which can be made in advance, keeps well in the fridge and makes for a great lunchbox. If you are going to make it ahead, store the dressing separately until you are ready to serve.

Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.

Tender buttermilk yeast sticky buns rolled with cinnamon sugar and baked over a pan of melted butter, brown sugar, and toasted pecans. Inverted to reveal a glossy, gooey caramel top.

Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.

Apple cobbler cake: a dense, oil-based bundt cake loaded with chopped apples and toasted pecans. Moist, fruit-heavy and fall-friendly. The kind of cake that lives on the kitchen counter.

Broiled rockfish fillets topped with toasted coconut and served over a warm corn, red pepper, and olive relish. A light, fresh seafood dinner that comes together in 30 minutes flat.

Whole wheat date and almond bread machine loaf: hearty oat, whole wheat and bread flour base studded with sweet chopped dates and toasted almonds. Healthy breakfast bread, hands-off.

Capirotada, a traditional Mexican bread pudding layered with bananas, raisins, peanuts, almonds, and Monterey Jack cheese, soaked in a cinnamon-clove brown sugar syrup.

Very distinctive, thse macroons are not too sweet, but are crunchy and chewy and rich with the exotic flavor of toasted pine nuts.

Spiced apple butter spiked with brandy, honey, and cinnamon for canning into shelf-stable jars perfect for gift-giving or slathering on toast.