AV­O­CADO NORI CROS­TINI

Canadian Gardening Annual 2016 - - Kitchen Gardener -

MAKES 16 CROS­TINI

2 sheets of nori ½ cup mashed av­o­cado (about 1 large) ½ tsp fresh lemon juice ¼ tsp sea salt 4 slices sprouted-grain bread* 1 tbsp co­conut oil 1 tbsp chia seeds ¼ cup chopped raw wal­nuts

Over a wide bowl, crum­ble the sheets of nori into the small­est flakes pos­si­ble. In a small mix­ing bowl, com­bine the mashed av­o­cado, lemon juice and sea salt. Gen­tly fold half the crushed nori flakes into the mix­ture un­til thor­oughly mixed to­gether. Toast the bread un­til golden, 1 to 2 min­utes on each side. Lightly brush one side of each piece of toast with co­conut oil and cut it into quar­ters. Spread each quar­ter with a spoon­ful of av­o­cado mix­ture, then sprin­kle with chia seeds, some of the re­main­ing nori flakes and a few of the wal­nuts. Ar­range on a plate and serve im­me­di­ately. *Sprouted-grain bread, which is now avail­able at many nat­u­ral food stores, has a pleas­ant, lightly nutty flavour and is par­tic­u­larly ben­e­fi­cial, thanks to its nat­u­rally higher pro­tein con­tent. For more tra­di­tional cros­tini, use thick slices of a toasted baguette in­stead.

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