As a food blogger, creative recipes and beautiful dishes constantly envelop me. From my favorite food sites like tastespotting to my favorite bloggers, I am overflowing with ideas and inspiration. One blog has especially caught my eye with her healthy and inventive flavors, Scandi Foodie. As a Finnish blogger gone rogue with her English blog, she has many recipes that after seeing, I knew I had to try.
I’m still on my creative breakfast kick after my breakfast quinoa addiction and my experiment baking eggs in puff pastry. My latest breakfast creation ended up being a fusion of a couple of the intriguing recipes I found on the new food blog I found. She made Bitter Almond Tarts which I like to call Almond Toasts and the berry cream in my recipe was inspired from a different recipe that she made with muffins or buns. The recipe calls for almond meal and another type of nut flour, you can buy this at most health food stores or you can make almond meal at home with nuts you have around the house. I hope you’ll enjoy them as much as I did and check out Scandi Foodie.
I refrigerated the toasts and toasted them for breakfast all week!
Almond Toasts with Berry Cream and Mangos
inspired by Scandi Foodie
1 cup almond meal (or make your own nut flour)
1 cup hazelnut meal (or pecan meal or another cup almond meal)
1 large egg (1 Tb ground flax and 2 Tb water for vegan version)
1/3 cup unsweetened apple sauce
1/4 tsp baking soda
1/4 tsp almond extract
1 tsp vanilla extract
1 1/2 cups frozen berries, slightly defrosted
3/4 cup low fat smooth ricotta, or plain yogurt
1 tsp natural vanilla extract
1 tbsp raw honey
Preheat oven to 350 degrees. Combine the almond meal, hazelnut meal and baking soda in a bowl and stir well. In a separate bowl, lightly whisk the egg or ground flax seed and water (vegan substitute) with the apple sauce, then add almond extract and vanilla. Pour the egg mixture into the dry ingredients and stir well to combine. Pour the batter into a square baking dish lined with baking paper. Bake for 15 minutes or until the tart feels firm to touch. Cool on a wire rack then cut into squares. I used a pizza cutter to cut the toasts.
For the berry cream, place the berries, yogurt/ricotta, vanilla and honey in a bowl and mix well. If you want it well mixed you can use a immersion blender or regular blender. Ricotta or yogurt both work well in this recipe.
Serve with fresh berries or mango!
Here is more breakfast inspiration from my new kick to