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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.

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.

Once the toasted bread squares are cooled slightly, spread a generous amount of the avocado mash onto each square.

Evenly sprinkle the Erewhon Adaptogenic Blend over the avocado-topped toast bites. This blend adds a functional boost to the appetizer.

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.


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.

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.

Once the toasted bread squares are cooled slightly, spread a generous amount of the avocado mash onto each square.

Evenly sprinkle the Erewhon Adaptogenic Blend over the avocado-topped toast bites. This blend adds a functional boost to the appetizer.

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.
