Sweet & Savory Toast

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

1. Lightly toast your Angelic Bakehouse bread.
2. Spread a thin layer of nut or seed butter across your bread.
3. Top with a friendly dollop of cocojune. 
4. Sprinkle seasonal fruit, drizzle coconut nectar, or whatever you’re craving.
5. 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

1. Combine all ingredients in a work bowl and mix together with a spatula. 
2. 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. 
3. Give your bread a toast and top it with fresh greens and then load up with this savory salad.