Ideal for a speedy bite, traditional peanut butter on toast is given a modern twist with Pippa Murray’s hazelnut butter and dark chocolate toast delight
Ingredients
• 50g/¹⁄³ cup hazelnuts
• 2 slices of sourdough bread
• 4 tbsp hazelnut butter
• 3 tbsp Greek yoghurt
To serve:
• Grating of dark chocolate
Method
1 Toast the hazelnuts in a dry pan over a medium heat for 2–3 minutes. Keep an eye on them as they can turn quickly.
2 Meanwhile, toast the sourdough slices and spread generously with hazelnut butter while still warm.
3 Dollop the Greek yoghurt on top, then swirl it through the hazelnut butter. Sprinkle some dark chocolate over the top of both slices.
4 For a final touch, roughly chop the hazelnuts and sprinkle over before eating.
Recipe courtesy of Pippa Murray’s ‘Pip and Nut: The Nut Butter Cookbook’.
