Gingered Apple and Almond Butter Toast + A Giveaway
Gingered Apple and Almond Butter Toast- roasted apple slices tossed with honey and spices make for a sinfully delicious almond butter toast topping. Perfect for a healthy snack or breakfast!
Disclosure: I’m partnering with Workman Publishing for today’s giveaway but all text and opinions are entirely my own.
It’s been forever since I’ve done a giveaway but I’ve got a few lined up for you guys over the next month so get ready!
The first one is for a new cookbook that was sent to me by Workman Publishing called Sheet Pan Suppers Meatless by Raquel Pelzel. Not only is it full of quick and easy one-pan meals but they’re entirely vegetarian with gluten-free and vegan options too.
There are so many quick and easy dinner ideas in this book but I couldn’t help being enticed by the sound of baked gingery apples on top of toast slathered with almond butter. What can I say? I’m a sucker for a big slab of toast.
Of course, having the right bread makes a world of difference in the quality of your toast. I used my favorite sourdough from our local bakery because it has a nice golden crust and a pillowy soft center. Ugh, I can’t tell you how happy that bread makes me. It’s truly the best.
To make the toast, you start by coating the apple slices with honey (or maple syrup) and a sprinkle of cinnamon, ginger and cloves. Then you spread them on a baking sheet and broil them in the oven for about 5 minutes until they’re nice and soft. After you broil the toast, you coat it with almond butter, slap the apples on top and insert into your face.
Such a simple combo but it makes for a ridiculously delicious breakfast or snack. Plus it’s a great way to eat all of the apples in season right now.
Here are a few of the other recipes from Raquel’s book that I’m hoping to try soon:
- Marlon’s Chickpea and Winter Squash Stew
- Roasted Plum Salad with Cardamom Syrup
- Quinoa and Sweet Potato Bowl with Tahini-Miso Dressing
- Lentil and Spinach Stuffed Squash
- Eggplant and White Bean Meatballs
- Hoisin-Glazed Beet Loaf
If you’d like a chance to win a copy of Sheet Pan Supper Meatless (plus a Sur La Table sheet pan and Kate Spade oven mitt), please leave a comment below telling my your favorite thing to cook on a sheet pan. I’ll pick a winner one week from today. Good luck!
**THIS GIVEAWAY IS NOW CLOSED. THANK YOU TO THOSE WHO ENTERED!!**
Gingered Apple and Almond Butter Toast
Yield: 4 pieces
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
- 2 sweet apples, cored and cut into 1/4-inch slices (I used Gala)
- 2 tablespoons honey (or agave/pure maple syrup)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- pinch of ground cloves
- pinch of fine sea salt
- 4 slices good-quality bread (at least 3/4-inch thick)
- 2 tablespoons dairy-free butter
Preheat the oven broiler to high then line a baking sheet with parchment paper or silicone baking mat.
In a large bowl, combine the apples with honey, cinnamon, ginger, cloves and sea salt. Toss until evenly coated then arrange on the sheet pan and place in the oven. Roast the apples until tender, for about 5-7 minutes. Keep a close eye on them as broiler intensities vary. Remove the apples from the oven, place back into the bowl and set aside.
Lightly butter one side of each piece of bread then place them (butter side up) on the sheet pan and broil until toasted, for about 2 minutes. Flip each slice and lightly toast the opposite side for 1-2 minutes longer. Transfer the toast to separate plates.
Spread the buttered side with 2 tablespoons almond butter and arrange apple slices over top. Serve warm and enjoy!
Excerpted from Sheet Pan Suppers Meatless by Raquel Pelzel (Workman Publishing). Copyright © 2017.