Perfect for peak strawberry season, this recipe takes toast from a basic snack to a full-on experience.
1 thick slice of multi-grain, seeded, or whole-wheat bread
2 tbsp Yumbutter Superfood Almond Butter
½ tsp cinnamon
Pinch flaky sea salt
¾ cup strawberries, de-stemmed and cut in half or quarters if large
1 ½ tbsp unsalted butter or ghee
½ tsp ground ginger
¼ tsp ground nutmeg
1 tbsp raw sugar
First, make the strawberries. Heat a nonstick skillet over medium and add the butter/ghee. Once melted, add the ginger and nutmeg and stir for 30 seconds, toasting the spices. Add the strawberries and sugar. Cook for 2-3 minutes, until the strawberries have softened, but are not broken down. Remove from heat.
Toast the bread and slather with the Yumbutter while still warm. Sprinkle cinnamon and sea salt on top. Use a large spoon to pile the strawberries on top of the toast — pour the pan juices over, too! This is a fork and knife situation.
- Make this dairy-free by using coconut oil instead of the butter; the flavor adds some nuttiness, but it is similarly rich.
- If you have fresh ginger, go ahead and grate a ½”-piece into the strawberries instead of the dried variety.
- This combo also makes a great brekkie bowl — just swirl the Yumbutter into yogurt and dollop the strawberries over the top.