Ingredients:

  • 2 slices (90g) sprouted grain bread or sourdough
  • 1/2 small avocado (50g)
  • 1 tbsp (15g) toasted pumpkin seeds
  • 1 tsp (5ml) extra virgin olive oil
  • 1 pinch red pepper flakes
  • 1 pinch flaky sea salt
  • 2 tbsp (30g) plain 0% Greek yogurt
  • 5 fresh raspberries
  • 1 tsp (5g) hemp hearts
  • 1 tsp (7g) manuka honey
  • 2 tbsp (30g) roasted garlic hummus
  • 4 cherry tomatoes, halved
  • 1 tsp (5g) za'atar seasoning
  • 2 leaves fresh mint

Instructions:

  1. Place 2 slices of sprouted grain bread into the toaster. Toast 3 minutes until the edges are golden and the center is firm. Note: Sprouted bread takes slightly longer to crisp than white bread due to higher moisture.
  2. Halve 1/2 small avocado and scoop the flesh into a small bowl. Use a fork to mash it into a chunky paste.
  3. Slice 4 cherry tomatoes in half using a serrated knife. Set them aside on a paper towel. Note: This prevents excess tomato juice from making the toast soggy.
  4. Spread the mashed avocado onto one half of the warm toast. Press firmly so it adheres to the crannies of the bread.
  5. Drizzle 1 tsp extra virgin olive oil over the avocado. Sprinkle with 1 tbsp toasted pumpkin seeds, 1 pinch red pepper flakes, and 1 pinch flaky sea salt.
  6. Spread 2 tbsp roasted garlic hummus over the other half of the toast. Arrange the halved cherry tomatoes on top.
  7. Dust the hummus toast with 1 tsp za'atar seasoning. Tear 2 leaves fresh mint and scatter them over the top.
  8. For a sweet side or a third option, spread 2 tbsp Greek yogurt onto another slice. Layer 5 fresh raspberries by pressing them slightly into the yogurt.
  9. Finish the yogurt toast with a sprinkle of 1 tsp hemp hearts. Drizzle 1 tsp manuka honey in a thin, zigzag pattern.
  10. Serve immediately while the bread is still warm. The contrast of the hot bread and cold toppings is key to the experience.