18 years ago when I discovered I was allergic to gluten and most dairy, I had to say good-bye to toast. Back in those days, salads were gluten-free and that was about it.

Over time, more and more mixes and breads have come out (so far Franz is the gluten-free bread winner in my book – after trying just about every option available :)), making toast no longer a thing of the past!

But as my Higher Self has guided me to go grain-free more often than not, I’ve had to go on this toast-seeking journey again.

And so far, the grain-free options are terrible at best. EXCEPT for one extraordinary option #thankyoulord.

Combined with my homemade hummus – which my husband and I cannot get enough of – this is the perfect snack complement to your one-meal-a-day intermittent fasting lifestyle (if you’re on that journey with us). Either way, I know you’re going to love this healthy eating recipe!

Step one: The toast, starting as bread. Bake this the day before you make this recipe OR when you have an hour at minimum before you need to eat.  My friends (well, they don’t know we’re friends yet) over at Simple Mills have done it again with their Artisan Bread mix. I bake mine into a loaf. You can also add 1T of organic garlic salt and 3T of organic rosemary to make this bread even more savory. I use organic avocado oil as my preferred oil for the mix as well.

Step two: The best hummus of your life (I’m kind of serious about this). I would eat my hummus everyday of my life if I could. You’re about to find out why, here’s what you’ll need:

  • 1/4 cup of organic tahini
  • 1 organic lemon, juiced
  • 1T of organic garlic salt
  • 1 can of Eden Organics garbanzo beans (These beans are pressure cooked beforehand so for those with leaky gut issues, this is a mandatory brand for you – this is the only brand of beans I’ve found that does this. No gas, no stomachaches – it’s amazing!), half drained.
  • 3 T organic olive oil

The order you put these in the blender matters! So please, follow this closely:

  • Start by putting the tahini in the blender first.
  • Then add the juice from the lemon.
  • Blend until creamy smooth.
  • Next, add the organic garlic salt.
  • Blend until creamy smooth.
  • Then, add HALF of the can of the garbanzo beans.
  • Blend until creamy.
  • Next, add 2 T of the olive oil.
  • Blend until creamy.
  • Next add the remaining garbanzo beans.
  • Add the remaining olive oil.
  • Blend until creamy smooth – you may wish to add more oil here if you want an even smoother consistency.

Step three: Put it all together!

  • Slice up your bread after it has cooled. I just use a sturdy bread knife for this. Place it in the toaster for a light toast.
  • Slather your toast with hummus.
  • Top your hummus toast with organic avocado, lightly mashed or if you’re like me, scooped straight from the avo on top of the hummus.
  • Top with a sprinkle of pink Himalayan sea salt.

Bless your food, #ofcourse, and then enjoy devouring it! Xo


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