Not exactly a recipe… just a wonderful breakfast this time of year, when the raspberries are ripe in backyards. It also makes a fabulous afternoon snack! We always use our own Rise & Shine bakery whole grain sourdough pan loaves for the toast, but any sturdy whole-grain bread will work just fine.
And here’s how I like my almond butter. I love roasted almond butter (not the raw kind), and I like it a little bit salty, like peanut butter. Most almond butters don’t come salted—but it’s easy to mix in salt when you’re stirring in the separated oil when you first open the jar. If you don’t prefer almond butter, use peanut butter, instead! That’s what Meredith had this morning.
slices of whole wheat sourdough bread
almond butter (I prefer roasted and salted) or peanut butter
Toast the bread, and spread it with nut butter. Get in touch with your inner pastry chef and decorate the nut buttered toast with raspberries. Eat with more raspberries on the side, if you like. Sip tea or coffee between bites. Enjoy pure bliss.