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Rebecca Rose


Almond Butter and Raspberry Toast

Sprinkled flaked almonds and cacao nibs

"When breakfast tastes a good as a dessert!"

Vegan | Easy | Prep time 5 minutes | cooking time 5 minutes | serves 1


Fresh organic raspberries

Cacao nibs

Flaked almonds

Almond butter (or nut butter of choice)

Sliced sourdough bread (I used wholegrain)


Toast the bread

Then spread with the nut butter

Add the raspberries

Then sprinkle with the almond flakes and cacao nibs

Add to a plate



The Truth About Bread

Bread is one of the most widely consumed foods in the world, along with other refined grains and processed foods. It isn’t harmful (unless you’re coeliac ~see below). It’s a carbohydrate which provides us with energy, but It is eating the right kinds which are important for our health.

White processed bread has very few nutrients. It contains refined wheat flour, a processed form of wheat grain. When it goes through processing the flour loses the most nutritious parts of the wheat grain. It is also pumped full of pesticides, herbicides, additives, rising agents, and preservatives.

Ideally, you want to be eating whole grains in their natural form. Whole grains keep their nutrients intact within their cell walls. They provide us with more nutrients and fibre than refined grains.

As I say, it’s all about 𝕞𝕠𝕕𝕖𝕣𝕒𝕥𝕚𝕠𝕟. If you love eating bread, then enjoy it. Try making your own bread or opt for a sourdough loaf. It’s always best to know the ingredients, and I am a believer that if you don't recognise the ingredient, don't eat it. Paleo bread is a great alternative if you want a grain-free option.

I LOVE sourdough and sometimes have it for breakfast with eggs and spinach/avocado/nut butter and fruit. Today’s brekkie was seeded sourdough with almond butter, raspberries, flaked almonds, and cacao nibs. I made sure I had some protein and fat in there, and the raspberries are a great source of fibre and full of antioxidants.

**𝐶𝑜𝑒𝑙𝑖𝑎𝑐 𝑑𝑖𝑠𝑒𝑎𝑠𝑒 𝑖𝑠 𝑎𝑛 𝑎𝑢𝑡𝑜𝑖𝑚𝑚𝑢𝑛𝑒 𝑑𝑖𝑠𝑒𝑎𝑠𝑒 𝑡ℎ𝑎𝑡 𝑜𝑐𝑐𝑢𝑟𝑠 𝑖𝑛 𝑔𝑒𝑛𝑒𝑡𝑖𝑐𝑎𝑙𝑙𝑦 𝑝𝑟𝑒𝑑𝑖𝑠𝑝𝑜𝑠𝑒𝑑 𝑝𝑒𝑜𝑝𝑙𝑒 𝑤ℎ𝑒𝑟𝑒 𝑡ℎ𝑒 𝑖𝑛𝑔𝑒𝑠𝑡𝑖𝑜𝑛 𝑜𝑓 𝑔𝑙𝑢𝑡𝑒𝑛 𝑙𝑒𝑎𝑑𝑠 𝑡𝑜 𝑑𝑎𝑚𝑎𝑔𝑒 𝑖𝑛 𝑡ℎ𝑒 𝑠𝑚𝑎𝑙𝑙 𝑖𝑛𝑡𝑒𝑠𝑡𝑖𝑛𝑒.


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