Whole wheat toast with almond cream and apricots

Ingredients

For 1 serving

• Whole wheat bread2 slices
• Almonds20 g
• Honey1 teaspoon
• Apricots3
• Reduced-fat milk150 ml

Contains: gluten, lactose, nuts,

In season: June – July

Method

1. Blend the almonds in a mini chopper in pulses for 3–4 minutes, scraping down the sides now and then, until they release their oil and turn into a paste.
2. Add the honey and a tablespoon of water and blend again until you have a soft, spreadable cream.
3. Meanwhile, wash the apricots, halve them, remove the stones and cut them into wedges.
4. Toast the wholemeal bread in a toaster or in a pan over medium heat for 2 minutes per side, until golden and crisp.
5. Spread the almond cream over the toast, top with the apricots and serve with the milk, cold or warmed.