Red Meat Allergy Friendly Cinnamon Pecan Snack Toasts
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Learn more →Ingredients
4 servings
For the toasts
- 4 slices sourdough spelt bread
For the cinnamon spread
- ½ cup almond butter, smooth
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- ¼ tsp vanilla extract
- 1 pinch fine salt
For the topping
- ⅓ cup pecan halves, roughly chopped
- ¼ tsp ground cinnamon
- 1 tsp maple syrup
Instructions
- 1
Toast the sourdough spelt bread slices in a toaster or toaster oven until golden and crisp at the edges, about 2–3 minutes on a medium setting. Transfer to a clean work surface and let cool for 1 minute so the spread doesn't melt on contact.
- 2
While the bread toasts, spread the pecan halves in a single layer on a dry baking sheet and place under a broiler set to high, or in a 350°F (175°C) toaster oven, for 3–4 minutes, watching closely, until fragrant and lightly darkened at the edges. Remove immediately and let cool on the pan.
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