Melba toasts are one of my favorites: crunchy, toasted slices of bread. I'm pretty sure it's mostly about the crunch. They taste great with a bit of seasoning and olive oil.
The trick to making them crunchy is to bake them until they turn golden, although it does depend on the bread you're using as well. Grain-free breads do get crunchy if you toast them long enough. Any of my bread recipes will work with this recipe. In the photos I use my cashew sandwich bread. You can also use my simple sandwich bread, cinnamon raisin bread, my almond or cashew brioche bread, or any of my sandwich rolls or rounds.
Another cool thing about melba toasts is they can be used as croutons. Add them as large crouton for french onion soup or other soups, for salads, and of course with hummus, cashew cream cheese (recipe below), cheeses, jam, fruit spreads, and lox.
This is a two-part recipe. First make a loaf of bread, then cool and slice it and coat lightly with olive oil or other oil. Then sprinkle salt and any other seasonings you want on it and bake. I use half of my cashew bread recipe to get a somewhat shorter loaf and then the toast slices are more like long crackers.
Melba Toasts {grain-free}
Ingredients
- 22 slices of grain-free bread
- ¼ cup olive oil or other oil
- ½ teaspoon salt
Instructions
- Preheat your oven to 350℉.
- Brush each slice lightly with olive oil on both sides and place on a baking sheet.
- Sprinkle lightly with salt and bake for about 8 minutes.
- Flip each slice over and bake for another 6 to 8 minutes or until they're golden brown. Keep an eye on them so they don't burn.
- Cool and store in the refrigerator for a few weeks or freeze for a few months.
Nutrition
Cashew Sandwich Bread
Equipment
- standing mixer or hand mixer
Ingredients
- 4 large eggs separate yolks and white
- 1 cup raw cashew butter smooth
- ¼ cup apple juice
- 1 tablespoon apple cider vinegar
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 300°F.
- Lightly grease a silicone loaf pan (about 8 inches by 4 inches) or line the bottom of a pan with parchment paper and lightly grease the sides.
- In a standing mixer (or a hand mixer) using the whisk attachment, add the egg whites to the bowl and beat them until stiff peaks form.
- Transfer the egg whites to another bowl.
- Add the cashew butter, egg yolks, vinegar, and apple juice to the standing mixer bowl and mix until well blended.
- Fold the egg whites into the batter in the mixing bowl and blend with a spatula.
- Add the coconut flour, baking soda, and salt to a clean bowl and blend with a whisk or fork.
- Add the dry ingredient mixture to the batter and blend well with a spatula.
- Pour the batter into the loaf pan and bake for 45 minutes or until the top it browned.
- Remove the loaf from the pan and cool before slicing. Cover and store at room temperature for a few days, in the refrigerator for a week, or freeze for a few months.
Video
Nutrition
Cashew Cream Cheese
Equipment
- High speed blender
Ingredients
- 1 cup raw cashews, soaked in hot water for 10 minutes or room temperature water overnight
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ⅓ cup water, plus more as needed
Instructions
- Add the cashews, lemon juice, and salt to a food processor. Add about ¼ cup of water and blend until smooth. Add more water in small amounts until you have the desired consistency.
- Use a spatula to scrape down the sides in between processing. If you prefer the cheese a bit thinner, add water gradually until it's at the thickness you prefer.
- Store in the refrigerator for a week or so.
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