When you feel like pancakes or something sweet for breakfast, but want to keep it nutritionally dense and wholesome, then this toast is for you! Super easy to whip up and the flavours and textures are divine!! Make a batch of our almond crumble to sprinkle on top, and keep it in the pantry to continue to use on top of granola, sprinkled on cakes, or yogurt!!
FOR THE CRUMBLE
1/2 cup almonds
3/4 cup brown rice puffs
1/4 cup pepitas
1 cup pitted dates
1 tsp cinnamon
2 tsp panela sugar
FOR THE TOAST
2 slices sourdough or rye
2 tsp butter
1/2 cup ricotta
1/2 cup raspberries fresh *if using frozen omit water
1 tbs maple
1 tbs water
2 tbs almond crumble
Crumble:
1. Lightly toast the almonds, brown rice puffs and pepitas under the grill until golden and crunchy. Do them separately as the toasting times will vary.
2. In a food processor blend the almonds first until you get a medium-fine texture. Add the dates to the almonds and pulse a few times to break them up, then blend on high until texture matches the almonds. Finish off by adding the remaining ingredients and pulse 2-3 times. Store in an airtight container in the pantry for up to a month.
Toast:
1. Whip the ricotta with a food processor, hand beater or blender.
2. In a small saucepan stew the raspberries, maple and water on a medium to high heat and use a spoon to stir together, then reduce the heat to low and use the spoon to mash the raspberries while they simmer and the syrup reduces.
3. Toast the sourdough till golden, spread with butter and top with whipped ricotta, a spoonful of raspberries and crumble.
R E C I P E N O T E S
- Substitute the almonds and pepitas with any other raw nut/seed, we recommend cashew or macadamia and sunflower.
- Substitute panela sugar for coconut, raw or brown sugar.
- Whipping the ricotta gives a creamier texture but is optional.
- Substitute raspberries for blueberries.
- If using frozen raspberries omit the water.
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