Almond Toasts with Berry Cream and Mangos

Written by Becky

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

almond toasts:
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

berry cream:
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

almond toasts:
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.

berry cream:
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 have more delicious and healthy breakfasts.
Breakfast Quinoa with fruit and nuts
Baked Eggs in Puff Pastry Cups

Comments (9)

  1. I absolutely adore that blog. One of my favorites. I star every recipe in my reader. Pretty pics, Becky. Makes me want this for breakfast right now.

  2. Ooo almond toast…that sounds delicious. I am curious to see how the blend of two nut flours tasted. Thanks for the recipe!

  3. Thank you for the mention and I'm so glad you liked them! Thank you also for reminding me to make these again 😉 Your photos look lovely!

  4. Hey Becky, when you mention the hazelnut meal or almond meal, could I just stick the nuts in a food processor and pulverize them? This would be a great way to use up leftover nuts if so

  5. I love baked stuff with almond taste, so I'm going to save this almond toast recipe! Looks and sounds delicious!

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