A healthier toast version of melon pan, a Japanese sweet bread with a thin, crunchy cookie topping.
Mix the almond flour, turbinado sugar, and melted vegan butter together in a small bowl.
Divide the mixture in half. Spread 1/2 of the mixture on each slice of bread, making sure it is evenly spread. Use the sharp edge of a bench scraper to press into the cookie topping and create cross-hatch marks in the topping.
Put the slices of bread on a baking sheet under the broiler for about 90 seconds, or until the edges of the bread start to brown.
Remove the baking sheet from the oven and let the melon pan toast cool slightly. Serve warm.