Sweet & Savory Toast
April 13, 2021
With this awesome handheld parfait style breakfast, a slice of Sprouted Angelic Bakehouse Bread is giving the crispy crunchy contrast of texture we usually get from granola.
SWEET TOAST: WHAT YOU’LL NEED
- 1 slice of Angelic Bakehouse Sprouted 7-Grain Bread
- 1 heaping spoonful of your favorite nut or seed butter
- 1/3 cup of pure coconut cocojune
- 1/4 cup fresh seasonal fruit to top it off
- whatever sprinkles and drizzles your heart desires
SWEET TOAST: HOW TO MAKE
- Lightly toast your Angelic Bakehouse bread.
- Spread a thin layer of nut or seed butter across your bread.
- Top with a friendly dollop of cocojune.
- Sprinkle seasonal fruit, drizzle coconut nectar, or whatever you’re craving.
- Take a bite!
SAVORY TOAST: WHAT YOU’LL NEED
- 1 slice of Angelic Bakehouse Sprouted 7-Grain Bread
- 1/2 cup of Pure Coconut cocojune
- 1/3 cup plain quick oats (what you use for an overnight brekky)
- 1/4 cup lightly mashed chickpeas
- 2 tbs finely chopped red onion
- 1/4 cup finely chopped celery
- 1 tbs of unpacked dulse leaf – finely chopped or snipped
- 1 tbs olive oil
- salt & pepper to taste
SAVORY TOAST: HOW TO MAKE
- Combine all ingredients in a work bowl and mix together with a spatula.
- Transfer to an airtight container and allow to sit in the fridge for at least 6 hours or even overnight. If the salad is feeling firm after its visit to the fridge, you can add another tbsp of water to loosen it up.
- Give your bread a toast and top it with fresh greens and then load up with this savory salad.