Fancy nut butter toast with fruit
WHILE young Aussies are forking out on pricey supplements in a bid to build muscle and cut weight, new evidence has revealed an unexpected source of protein: the humble loaf of bread.
The findings, from the Grains & Legumes Nutrition Council’s ( GLNC) annual food category audit, revealed that close to one in every five loaves of wholemeal/ whole grain bread assessed was considered a ‘good source’ of protein, boasting at least 10gm per serve – the same amount found in a glass of milk or two boiled eggs.
Felicity Curtain, Accredited Practising Dietitian and Nutrition Manager for GLNC, said grain foods like wheat, rye, barley and oats are naturally rich in plant-based protein, on top of other nutrients like vitamins, minerals, dietary fibre and phytochemicals.
This recipe, provided by Bakers Delight in partnership with the GLNC, can help with the protein intake in your diet and serves two children or one adult.
For a range of other grain and legume recipes, see www.glnc.org.au/recipes/
Toast the bread in a toaster. Spread each slice with 1 tablespoon of nut butter. Top each slice of toast with slices of banana, strawberry and the blueberries.
Recipe and image kindly provided by Bakers Delight.