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Toast & Honey

Toast & Honey recipes will give you the means to eat the stuff you love to eat and enjoy cooking it, while taking a bit of a healthier approach.


Recipes by Toast & Honey

Hi! My name is Fiona. I am an event planner from ON, Canada. I love chicken wings, gardens, cats, and I cook fun, comfort food recipes. I have a love-love relationship with food that came out of having to make a lot of my own foods if there was anything I didn’t want to eat that was set on the table when I was younger. This friendship was fast and immediate and I grew to quickly love experimenting with flavours. Anyone who’s met me in person knows that I love, love, love sweets and often also have cravings for salt! If I had a craving, who else was going to help me sate it? My hope is that Toast & Honey recipes will give you the means to eat the stuff you love to eat and enjoy cooking it, while taking a bit of a healthier approach.

IG: @toastandhoneyeats | Website: | Pinterest: toastandhoneyeats 

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Banana Chocolate Chip Oatmeal Muffins

For quick morning breakfasts on the go or a snack to go to school/work - these muffins are great for giving you a boost of energy! Bananas are free from fat+sodium+cholesterol, and more effective than sports drinks for replenishing electrolytes.


  • 1 1/4 cup oats (quick oats)

  • 1 1/4 cup all purpose flour

  • 1 1/4 cup milk

  • 1 egg

  • 1/2 cup vegetable oil

  • 1 mashed banana Frozen Bananas work best!

  • 1/2 cup brown sugar

  • 3/4 cup semi sweet chocolate chips Save a few extra for the top of the muffins

  • 4 tsp baking powder

  • 1 tsp salt

🏷 Course: Breakfast

 🏷 Cuisine: American, Canadian

 🏷 Keyword: banana, banana chocolate chip muffin, breakfast, chocolate chip, muffins, oatmeal, oats

 ⏳ Prep Time: 15 minutes

⏲ Cook Time: 25 minutes

 ⏰ Total Time: 40 minutes

 🍴 Servings: 12

 👩‍🍳 Author: Fiona Lau


  1. Mix oats and milk in a small bowl - leave for 15 minutes. At the same time, preheat the oven to 400F.

  2. Take a frozen banana from the freezer and microwave it for 1 minute in a small dish. Cut the banana out of the peel and use a fork to mash the banana. Set aside. Add egg, oil, 1/4 cup of brown sugar and chocolate chips into the oats mix until just combined. Add in the flour, baking powder, mashed banana and salt, then mix in until the batter is moist. Pour batter into the muffin tin (optional use of liners) and top each muffin off with a few additional chocolate chips. The batter should reach about 3/4 of the way up in the baking tin. Bake for 20-25 minutes, checking with a toothpick to ensure that it comes out of the muffin clean.

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Goat Cheese, Spinach & Avocado Frittata

This gluten free and nut free hearty breakfast is full of protein and vitamins! Frittatas are like quiches without a crust, so you can skip the gluten/carbs from flour, and make this on lazy mornings. Eggs, cheese, veggies and a bit of chicken make up this easy meal.


  • 1 tbsp avocado oil

  • 2 cups spinach (or other leaves)

  • 1/4 cup onion, diced

  • 1 avocado

  • 1/4 cup marble or mozzarella cheese, shredded

  • 2 tbsp goat cheese, crumbled

  • 1/4 cup milk

  • 6 eggs

  • 1/4 cup bell pepper, diced

  • 1/4 cup chicken, shredded

  • 2 large mushrooms, sliced

  • 2 pinches paprika

  • 4 pinches salt

  • 2 pinches black pepper

  • garlic chilli sauce, optional

 🏷 Course: Breakfast

 🏷 Cuisine: Canadian

 🏷 Keyword: chicken breast, egg breakfast, eggs, frittata, goat cheese, mushroom, onion, red pepper, skillet breakfast, spinach

 ⏳ Prep Time: 10 minutes

 ⏰ Total Time: 25 minutes

 🍴 Servings: 8

 👩‍🍳 Author: Fiona Lau

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  1. Prepare your veggies, meat, and cheese - set the cheese aside. In a medium bowl, whisk your 6 eggs together and slowly add in the milk, paprika, salt and pepper. Set this aside as well. 

  2. Start by heating up your skillet on medium heat with the avocado oil. When the skillet is hot, toss in the diced onion. Stir the onion until it starts to brown, then add in the mushroom, bell pepper, and spinach.

  3. Stir fry these veggies until the spinach is slightly wilted, then transfer these ingredients into a bowl and set aside. Lower the heat slightly (medium low) then carefully pour in the egg mixture. When the bottom of the egg mixture has started to cook (ie. set), gently incorporate the stir fried vegetables and spread evenly. Sprinkle both cheeses over the whole skillet and when the frittata is pretty firm, gently spoon the slices of avocado over the top. You can tell the egg mixture is at a good consistency when you poke the top of the frittata, and it feels firm to the touch. (You can use your turner to check firmness)

    TIP: cover the skillet with a lid for a few minutes to help promote an even cook, though by using the skillet, the heat moves quite well throughout the whole pan!

  4. Take the skillet off the heat (after about 7-10 minutes), cut slices into the skillet dish, and serve with chilli garlic sauce, sriracha, ketchup or any other sauce you prefer!

Recipe Notes: Serve hot or at room temperature. Both are great!

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Strawberry Rhubarb Banana Bread

Breakfast or after school/work, this version of banana bread is slightly tart, slightly sweet, and quite comforting.

 🏷 Course: Breakfast

 🏷 Cuisine: American

 🏷 Keyword: almond, almond flour, banana bread, coconut oil, gluten free, rhubarb, strawberries, vegan

 ⏳ Prep Time: 30 minutes

 ⏲ Cook Time: 1 hour

 🌡 Low Heat: 30 minutes

 ⏰ Total Time: 1 hour 30 minutes

 🍴 Servings: 8

 👩‍🍳 Author: Fiona Lau


  • 3 ripe bananas (I use frozen!)

  • 1/4 cup coconut oil // You can sub in olive oil or another kind

  • 1 tsp apple cider vinegar (check for gluten free) or lemon juice the acidity reacts with the baking soda to make the bread fluffy

  • 1 pinch salt

  • 1/2 tsp ground cinnamon

  • 1 1/4 cups almond flour. Can use ground almonds/almond meal

  • 1 1/4 cups gluten free all purpose flour. Can sub regular flour

  • 2 tsp heaping baking powder

  • 1/4 tsp baking soda

  • 1/4-1/2 cup unsweetened almond milk. The fruit is really moist so you may not need much

  • 1 cup sliced strawberries

  • 1 cup chopped rhubarb

  • 1/2 cup brown sugar. For the Strw & Rh mixture


  1. Preheat the oven to 350F. Cut up the strawberries and rhubarb and mix in a bowl with the brown sugar. Set aside. 

  2. Melt the coconut oil in the microwave or in a bowl over a pot of water (double boiling) -- if you use any other oil, you won't need to do this. 

    Add in the apple cider vinegar, then add in salt, cinnamon, and  almond flour. Carefully sift in the all purpose flour, baking powder and baking soda. Mix all the ingredient together lightly. 

  3. In another bowl, microwave the frozen bananas for 30-60 seconds and then slice the peel off, discard, and smush the banana insides with a fork. Add the banana mush to the flour mixture.

  4. Using a spatula, ensure that the banana is entirely mixed in then little by little, add in the almond milk. I used 1/4 cup of the almond milk and the mixture was almost too moist as my bananas were very wet. I ended up adding a bit more flour in to combat this. If your bananas are dry, you may need more milk.

  5. Fold in the fruit and brown sugar mixture until just combined, being careful to not over mix. Transfer the whole mix into a loaf tin with greased baking (parchment) paper. Bake for about 45 minutes or until slightly golden and toothpick comes out clean. Depending on your oven, the moistness of the fruit will require a longer baking time, so lower the heat to 300F and bake for another 30-45mins more. Keep checking to see if the toothpick comes out clean!

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