Snowy Day Toasted Almonds (Print Version)

Gluten-free bread topped with buttery toasted almonds, honey, and cinnamon for a warm flavorful bite.

# List of Ingredients:

→ Bread

01 - 4 slices gluten-free bread

→ Almond Topping

02 - 1/2 cup sliced almonds
03 - 2 tbsp unsalted butter or dairy-free alternative
04 - 2 tbsp honey or pure maple syrup
05 - 1/4 tsp ground cinnamon
06 - Pinch of sea salt

→ Garnish (Optional)

07 - Powdered sugar for dusting
08 - Fresh berries for serving

# Step-by-step Instructions:

01 - Set oven to 350°F and line a baking sheet with parchment paper.
02 - In a dry skillet over medium heat, toast sliced almonds for 2-3 minutes, stirring frequently until golden and fragrant. Remove from heat.
03 - Melt butter in a small saucepan over low heat. Stir in honey or maple syrup, ground cinnamon, and sea salt. Add toasted almonds and stir to coat evenly.
04 - Arrange gluten-free bread slices on the prepared baking sheet and evenly spread the almond mixture over each slice.
05 - Bake for 6-8 minutes until bread is crisp and almonds caramelize.
06 - Remove from oven; optionally dust with powdered sugar and serve with fresh berries.

# Expert Advice:

01 -
  • It's naturally gluten-free but tastes indulgent enough that no one will notice what's missing.
  • Almonds go from raw to caramelized right in your oven, creating this nutty sweetness that feels almost decadent for a weekday breakfast.
  • You can make it in under 20 minutes, which means it's perfect for those mornings when you actually have time to sit down.
02 -
  • Watch your almonds while they toast—they go from golden to burnt faster than you'd think, so don't walk away and scroll on your phone.
  • Spreading the almond topping while the bread is on the sheet (not before) keeps everything intact and lets the bread toast underneath without burning the topping.
03 -
  • Make the almond mixture in advance and store it in an airtight container; when you want breakfast, you're literally just spreading and baking.
  • Don't skip toasting the almonds dry first even though it feels like an extra step—it's the reason this tastes rich instead of raw.

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