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[Recipes] Pomegranate-Almond Toast
Hands-On Time: 5 minutes | Total Time: 5 minutes
This quick and nutritious breakfast pairs creamy almond butter with the sweet-tart burst of pomegranate arils and the crunch of toasted pumpkin seeds. A drizzle of maple syrup adds a touch of sweetness, but feel free to customize it to suit your preferences.
Ingredients:
- 2 tablespoons almond butter
- 2 slices whole-grain bread, toasted
- 3 tablespoons pomegranate arils (seeds)
- 2 teaspoons toasted, lightly salted pumpkin seeds (pepitas)
- 1 teaspoon pure maple syrup (optional)
Instructions:
Step 1: Prepare the Base
- Spread 1 tablespoon of almond butter on each slice of toasted whole-grain bread.
Step 2: Add Toppings
- Sprinkle the pomegranate arils evenly over the toast.
- Top with toasted pumpkin seeds for added crunch.
Step 3: Optional Sweetener
- Drizzle with maple syrup if desired for a touch of sweetness.
Customization Tips
- Fruit Swap: Use raspberries, blueberries, or sliced strawberries in place of pomegranate.
- Seed Alternatives: Substitute sunflower seeds or chopped nuts for pepitas.
- Sweetener Options: Swap maple syrup with honey or agave nectar.
- Budget Tip: Seed your own pomegranate for a more cost-effective option.
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