Rice Free Cranberry Walnut Snack Toasts

Total time30 min

Prep time10 min

Cook time15 min

4.5

(16)

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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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