The Man and I are enjoying our last few days in California, it’s hard to believe we’ve been here for almost two months already. There are many things I’ll miss: bike rides down the Pacific Coast, the view of the lagoon from the apartment, technicolor sunsets… and the Carlsbad Farmers’ Market.
I’ll miss the stands bursting with colorful locally grown produce, the incredible selection of hummus at the Baba Foods stand and the wonderful variety of other foods on offer. A few weeks ago I just about gave the Man an ulcer when I bought a small pot of local honey for $10. But let me tell you, it was worth every penny.
The recipe for Power Toast I want to share with you makes very good use of this top shelf honey. I created the recipe a few months ago in Barcelona when I couldn’t find anything to put on my morning toast. After scouring the pantry for odds and ends I came up with this filling, nutritious and delicious recipe. The nuts and seeds deliver great texture, while the honey offers a welcome sweet touch. A dusting of cinnamon takes it over the top. You can easily veganize this recipe by substituting agave nectar or maple syrup for the honey.
Makes two toasts
Note: This recipe is very simple so the quality of your ingredients is important. I suggest buying the best quality you can afford.
- Two slices of bread (why not make this homemade artisan bread?)
- 1/4 cup almonds (you can use other nuts, walnuts work beautifully)
- 1 teaspoon sunflower seeds
- 1 teaspoon pumpkin seeds
- 2 heaping teaspoons of honey (or agave nectar or maple syrup)
- Cinnamon for dusting
Slice your bread into thick-ish slices. Toast them.
While the bread is toasting, measure out your almonds and chop until they are about this size. If you chop them too small you’ll miss out on texture.
Mix the chopped almonds with the sunflower seeds and the pumpkin seeds.
Place half of the nut/seed mix onto each slice of toast.
Then drizzle generously with the honey.
And finish with a cloud of cinnamon.