Hazelnut spread and spinach toast

Are you looking for something very nutritious and delicious for brunch? I’ve got good news for you, this Hazelnut spread and spinach toast is just that!

The high nutrition content is due to ingredients like hazelnuts. Hazelnuts are very high in manganese, which is involved in amino acid, cholesterol, glucose, and carbohydrate metabolism, and also plays a role in blood clotting.

Spinach is on the list of the dirty dozen, which means it has high pesticides content. So, we really need to buy organic one. I know what you’re thinking: it’s going to cost an arm and a leg, and it doesn’t keep well.

My solution is to buy frozen organic spinach. It’s more cost effective and very convenient.

If you think about it, fresh food is not that fresh. After harvesting it may spend at least 3 days in processing and transfer. Then a 1-2 days in the shop, and even after purchasing 1-2 days in the fridge. So, that’s almost a week old “fresh”.

Whereas, frozen fruits and vegetables are picked when it’s the ripest and will be frozen down within hours. For some fruit and vegetables, especially if cooked or blended the frozen texture will not matter, like this dish. So if you would like convenient and nutritious food, frozen spinach is a must.

One thing to keep in mind: when defrosting the liquid has much dissolved nutrient, so try to use that for full benefits.

For this reason, in this recipe I will press the liquid using a sieve and add it to the hazelnut purée when blending.

Spinach is great source of fibre and iron! It makes us string, like it did to Popeye!

Ingredients for 1 large or two small toasts

100g frozen organic spinach

3 heads of button mushroom

1/4 cup of roasted hazelnut (you may use sugar free hazelnut purée instead)

1 tsp garlic puree

2 tsp olive oil

Splash of lemon juice

Yellow or red cherry tomatoes, Around 80 g, adjust to your liking

2 tbsp pomegranate seeds

Salt and pepper to taste

Instructions

Microwave frozen spinach for 2.5 - 3 mins.

Blend the hazelnuts until smooth.

Peel mushrooms and microwave them covered for 3 minutes.

Using a sieve press spinach, collecting liquid and adding it to hazelnut paste. Add a splash of lemon juice and salt and pepper to spinach. Mix well and set spinach aside.

Add mushroom, garlic paste, olive oil and salt and pepper to the hazelnut puree. Blend it well, until it looks like a creamy spread.

Toast rye bread. Assemble it by spreading hazelnut spread, then spooning spinach, topping it with tomatoes and pomegranate seeds.

Lovely brunch, have it with a nice cup of coffee!

Enjoy

Hazelnut Spread and Spinach Toast