Rye bread with almond butter & pink grapefruit segments
- Jennifer Irvine
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Serves 2
Easy
Prep: 5 mins
Cook: 2 mins
A star rating of 2.6 out of 5.3 ratingsRate
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A speedy, balanced breakfast of rye toast with homemade nut butter and juicy fruit
Vegetarian
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Almond nut butter
A star rating of 3.2 out of 5.5 ratings
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Ingredients
Nutrition
Units:
MetricUS
-
4 tbsp almond butter
(make your own with the 'goes well with' recipe, right)
-
1 grapefruit
(you will need about 100g flesh)
-
2 slices rye bread
toasted (optional)
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Nutrition: per serving
- kcal333
- fat18g
- saturates2g
- carbs30g
- sugars7g
- fibre8g
- protein10g
- salt0.8g
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Method
-
step 1
Toast your rye bread, if you like. Segment the grapefruit and spoon the fruit, along with any juice, into a small bowl.
-
step 2
Spread the almond butter onto the rye bread, and top with the grapefruit, drizzling any juice over the top.
Recipe from Good Food magazine, July 2014
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A star rating of 2.6 out of 5.3 ratings
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