Good morning internet world and welcome back to Radiant Rachels. This is Rachel Leung reporting live from Radiant Rachels headquarters in Vancouver. The Rachels are still alive after 2 weeks of mental torture, surviving off cereal and diluted almond milk. With 1 more week of examinations left to face, the promise of summer is the only thing keeping them sane.

Silliness and slight exaggerations aside, I’m taking a quick break from studying to clear the dust that has settled on the blog. Sorry for going AWOL on ya’ll this whole month. We’ve been running around attending end-of-term events, hosting a charity dinner party, and then hermit-ing indoors to learn 3 months worth of material in 1 week. What a waste of the gorgeous 20+ degree weather we’ve been having. My id is begging to go on a bike ride but my superego is reminding me that I barely know anything about thermodynamics and spectroscopy. (Guess which 2 subjects I’ve been studying like crazy.) I cry.

Endless hours of studying has left me brain dead, with no inspiration for new recipes or the energy to cook  up anything extravagant. We bought rhubarb from the farmers’ market on the weekend and have been struggling to decide exactly what to do with it (we came to a consensus after throwing around dozens of ideas; stay tunned!). I also picked up this lovely whole wheat, spelt, and buckwheat levain loaf and thought it’d be fitting to share some more toast ideas, since it’s a meal I often gravitate to during busy times. It’s important to start with a good loaf of bread, whether it be a fresh artisan one from  a local bakery or your favourite grocery market brand (I recommend One Degree Organics’ sprouted breads).

Okies, let’s make fruit toast!

Almond butter + Figs + Cinnamon

If I could only pick one favourite toast in the world, it would without a doubt be this one. It’s like a luxury version of pb and j; ripe figs should be soft and well, jammy, inside. If you want to take it up another notch, add a generous sprinkle of toasted coconut. You’re welcome.

Chunky peanut butter + Seared banana + Chocolate sauce

This one reminds me of Snickers: the crunchy peanuts, caramel-y banana, and decadent chocolate sauce. Totally healthy of course. The ‘instant chocolate sauce’ is the same one we use to top our pancakes.

To make the seared banana, heat a frying pan with 1/2 tsp oil per banana. Slice a banana lengthwise and place it on the hot greased pan cut side down. Cook over medium heat until the bottom is caramelized.

Tahini + Maple syrup + Smashed raspberries

Tahini is a staple in our kitchens because it is so versatile! I use it in a soba noodle sauce, Chew uses it all the time to make her ‘famous kale salad‘ dressing, and it can be used in sweet situations like toast too. Here I’ve swirled in a wee bit of maple syrup and some smashed raspberries for yet another not-pb-and-j. Add a sprig of mint if you’re feeling real fancy.

Almond butter + Chocolate sauce + Mango + Toasted Coconut

This one takes me right to the tropics. There’s a lot of textures going on here and I love it! It’s a party in your mouth with the creamy almond butter and chocolate sauce, the juicy mango, and the crunchy coconut. Same chocolate sauce as the one that tops the seared banana toast above.

Mix ‘n match any of these fruit toasts with these energizing ones and these winter-y ones to build your perfect toast board. Fun fact: I actually had a toast bar at my birthday celebration last month and my friends had a lot of fun building different sweet and savoury toasts. Meaning toast can even be served at parties!