Erewhon Adaptogenic Avocado Toast Bites
ErewhonErewhon Adaptogenic Avocado Toast Bites
Ingredients
For the Avocado Toast Bites
- 4 slices Erewhon Organic Sourdough Bread, cut into 1 1/2-inch squares
- 2 organic avocados, ripe, mashed
- 1 tablespoon Erewhon Organic Extra Virgin Olive Oil
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon freshly ground black pepper
For the Adaptogenic Topping
- 1 teaspoon Erewhon Adaptogenic Blend, (e.g., blend with ashwagandha, reishi, lion's mane)
- 1/4 cup organic microgreens
- 1 tablespoon Erewhon Organic Raw Coconut Flakes, toasted
- 1 teaspoon Erewhon Bee Pollen
Instructions
- 1
Preheat oven to 375°F. Arrange the Erewhon Organic Sourdough Bread squares on a baking sheet. Lightly toast in the oven for 5-7 minutes, or until golden and slightly crisp. This can also be done in a toaster.
⏱️ 7 min•🌡️ 375
- 2
While the bread is toasting, prepare the avocado mash. In a medium bowl, combine the mashed organic avocados, Erewhon Organic Extra Virgin Olive Oil, pink Himalayan salt, and freshly ground black pepper. Mix gently until just combined, leaving some texture.
⏱️ 5 min
- 3
Once the toasted bread squares are cooled slightly, spread a generous amount of the avocado mash onto each square.
⏱️ 4 min
- 4
Evenly sprinkle the Erewhon Adaptogenic Blend over the avocado-topped toast bites. This blend adds a functional boost to the appetizer.
⏱️ 2 min
- 5
Garnish each bite with fresh organic microgreens, toasted Erewhon Organic Raw Coconut Flakes, and a sprinkle of Erewhon Bee Pollen for added nutrition and a touch of sweetness.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Adaptogenic Avocado Toast Bites
Ingredients
For the Avocado Toast Bites
- 4 slices Erewhon Organic Sourdough Bread, cut into 1 1/2-inch squares
- 2 organic avocados, ripe, mashed
- 1 tablespoon Erewhon Organic Extra Virgin Olive Oil
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon freshly ground black pepper
For the Adaptogenic Topping
- 1 teaspoon Erewhon Adaptogenic Blend, (e.g., blend with ashwagandha, reishi, lion's mane)
- 1/4 cup organic microgreens
- 1 tablespoon Erewhon Organic Raw Coconut Flakes, toasted
- 1 teaspoon Erewhon Bee Pollen
Instructions
- 1
Preheat oven to 375°F. Arrange the Erewhon Organic Sourdough Bread squares on a baking sheet. Lightly toast in the oven for 5-7 minutes, or until golden and slightly crisp. This can also be done in a toaster.
⏱️ 7 min•🌡️ 375 - 2
While the bread is toasting, prepare the avocado mash. In a medium bowl, combine the mashed organic avocados, Erewhon Organic Extra Virgin Olive Oil, pink Himalayan salt, and freshly ground black pepper. Mix gently until just combined, leaving some texture.
⏱️ 5 min - 3
Once the toasted bread squares are cooled slightly, spread a generous amount of the avocado mash onto each square.
⏱️ 4 min - 4
Evenly sprinkle the Erewhon Adaptogenic Blend over the avocado-topped toast bites. This blend adds a functional boost to the appetizer.
⏱️ 2 min - 5
Garnish each bite with fresh organic microgreens, toasted Erewhon Organic Raw Coconut Flakes, and a sprinkle of Erewhon Bee Pollen for added nutrition and a touch of sweetness.
⏱️ 2 min