Juicy, sweet-sharp raspberries with honeyed almond cream, on malty rye bread ; this mix of prebiotic rye bread and almonds is ideal for a quick breakfast, brunch or snack.
I’ve used rye bread here as it’s naturally high in prebiotics and the malty flavour sits well with the raspberry / honey / labneh blend, but this would also work on toasted sourdough bread or rye crispbreads.
The mint leaves are optional, though the fresh taste of mint pairs beautifully with the raspberries, so include them if you can.
This tastes best with a strong flavoured honey (such as chestnut or thyme), that stands up to the robust flavour of the rye bread.
Labneh (fresh yogurt cream cheese) gives a probiotic boost, but if you don’t have time to make it the day before, substitute cream cheese instead.
Probiotic: labneh (if using)
Prebiotic : rye bread / almonds
RASPBERRIES ON RYE BREAD WITH HONEYED ALMOND LABNEH CREAM RECIPE. PREBIOTIC RYE BREAD AND ALMONDS
Yield 2 slices
- 2 slices rye bread
- 20 raspberries approx.
- for the honeyed almond cream
- 4 tbsp labneh (or cream cheese)
- 1 tbsp honey (strongly flavoured)
- 1 tbsp whole almonds (skin on), chopped finely
- pinch of salt
- to garnish
- 4 mint leaves
- 4 whole almonds (skin on) chopped finely (optional)
- honey to drizzle
Prepare labneh in advance or substitute cream cheese.
Toast rye bread if you prefer it crunchy rather than chewy, then allow to cool to room temperature. Otherwise, use straight from the packet at room temperature.
Mix the honey almond cream ingredients together in a small bowl.
Slather the cream onto the rye bread. Top with raspberries, tear & scatter over mint leaves & extra chopped almonds if using.Drizzle a little extra honey over if you like.
Courses breakfast / brunch / snack
Cuisine high fibre / prebiotic / probiotic