Red Meat Allergy Friendly Cranberry Walnut Snack Toasts
Total time30 min
Prep time10 min
Cook time15 min
4.5(16)
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Learn more →Ingredients
4 servings
For the toasts
- 8 slices sourdough spelt bread (about ½-inch thick)
- 2 tbsp olive oil
- ¼ tsp fine salt
For the topping
- ½ cup walnuts, roughly chopped
- ¼ cup dried cranberries
- 2 tbsp maple syrup
- ½ tsp ground cinnamon
- ¼ cup peanut butter
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the sourdough spelt slices in a single layer on a baking sheet. Brush both sides lightly with olive oil and sprinkle the tops with fine salt.
- 2
Bake for 8 minutes, flip each slice, then bake for another 5–7 minutes until the toasts are firm, dry, and golden at the edges. Transfer to a wire rack and let cool for 5 minutes — they will crisp further as they cool.
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