Anyway You Slice It 

Anyway You Slice It 

This week on the Blank Slate Blog we’re bringing you toast two ways. The last few posts on the blog have all focused on breakfast, but let me assure you these toast recipes are the perfect snack, no matter what time of day it is. 

Toast is one of my favorite foods because it acts as the perfect vessel for toppings. No matter what ingredients I have laying around, I can always find a combo that turns a simple slice of bread into a tasty snack or sometimes even a full meal. For myself, the perfect toast recipe is one that comes together easily and quickly. Today we’ve got two recipes for you, one savory and one sweet depending on how you like it. Our first recipe is a toast that pairs creamy almond butter with sweet apricots, a dash of cinnamon, and a little lemon for a punch. Our second recipe is avocado toast like you’ve never had it before. Avocado is mixed with tajin, a Mexican chili-lime seasoning, and paired with crunchy veggies and fresh sprouts for the perfect summer snack. 

With the seasons changing and more and more local produce becoming available in the coming months, I wanted to focus on some seasonal ingredients. Be on the lookout for radishes this May, while cucumbers and apricots will be coming in hot sometime in July. Sprouts are a great ingredient to buy locally all year round since they are mostly grown indoors. If you’re new to buying local, check out Farmers Markets Ontario for the market closest to you. 

Apricot, Almond, Lemon Toast


  • 1 slice of bread
  • 1 fresh apricot, sliced
  • 1 tbsp almond butter
  • 1 tsp maple syrup
  • 1 tsp lemon zest
  • ½ tsp cinnamon 


  1. Toast your bread and spread a nice layer of almond butter on top.
  2. Drizzle the maple syrup over the almond butter, then mix it in slightly so it doesn’t drip.
  3. Add apricot slices.
  4. Sprinkle with cinnamon, then lemon zest. 
  5. Top with flakey sea salt if desired. 

Avocado, Spice, and Everything Nice Toast


  • 2 slices of bread
  • ½ avocado, pitted and diced
  • 1 mini cucumber, thinly sliced
  • 1 radish, thinly sliced
  • A few pinches of sprouts
  • 1 tsp tajin spice blend
  • ½ tsp flakey sea salt


  1. Toast your bread.
  2. Mash your diced avocado with tajin.
  3. Spread the avo mix onto your toast. 
  4. Top with rotating slices of radish and cucumber.
  5. Add a few sprouts.
  6. Sprinkle with sea salt and extra tajin if desired.  

All toast used in these recipes is from one of our favorite shops here in Toronto, Queen St. Bakery. This gluten-free bakery uses whole foods like millet and chia in place of common gluten replacements like starches and gums. What you’re left with is allergen-free bread that’s low-carb and packed with fiber and protein. If you haven’t checked it out yet, we’re doing a giveaway with Queen Street Bakery, the final draw is May 28th at 11:59 pm (depending on when you’re reading this you might still have time to enter). 

As always, if you try our recipes give us a shout to let us know what you think. Next month on the blog we’ve got summer essentials like popsicles, mocktails, cocktails, and even some all-natural suncare recipes. Stay tuned friends.

- Dani

Dani Wiens 


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