Avocado Pesto and Raspberry Chia Toast

"Are you gluten-free? Most of what you make seems to be GF’ Nope! I’ve never had any kind of sensitivity or reaction to it (that’s not to say I won’t ever develop one in the future), so I’m not going to deprive myself of delicious sourdough bread on occasion when I don’t need to. Today’s toasts (literally salivated while eating these): vegan pesto, avo, microgreens, sunflower seeds, seasonings, pecan butter, raspberry chia jam, frozen raspberries, sunflower seeds • all on bread"
-- @itstaylermarie
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  • Recipe Card
Prep time 5mins
Serves or Makes: 2

Recipe Card


  • 2 slices bread of choice, toasted
  • For the Avocado Pesto Toast:
  • 2 tablespoons vegan pesto (homemade or store-bought)
  • 1/2 avocado, sliced
  • 1/4 cup microgreens
  • sprinkle of red pepper flakes
  • sprinkle of sesame seeds
  • sprinkle of sunflower seeds
  • For the Raspberry Chia Toast:
  • 2 tablespoon pecan butter
  • 2 tablespoon raspberry chia jam
  • 6 frozen raspberries
  • sprinkle of sunflower seeds


  • Step 1

    To make the Avocado Pesto Toast: Spread pesto onto a slice of toasted bread. Then, top with sliced avocado, microgreens, red pepper flakes, sesame seeds and sunflower seeds.

  • Step 2

    To make the Raspberry Chia Toast: Spread pecan butter onto a slice of toasted bread. Top with raspberry chia jam, frozen raspberries, and a sprinkle of sunflower seeds.