Walk into any grocery store and pick a loaf, any loaf, from the bread aisle. Even if you opted for a healthier whole-wheat option, chances are the two main ingredients are still refined wheat and sugar. But if you back away from those pillowy, plastic-wrapped poufs and head to the frozen aisle…that’s where the good stuff is.
Here you’ll find ezekiel, the true wonder bread of breads. Besides being preservative-free and therefore kept frozen, ezekiel bread is different in several ways. Unlike its carby counterparts, ezekiel contains no flour, no sugar, no dairy and less gluten. It’s also made from several different types of sprouted organic grains and legumes — a combination that makes it a complete source of protein with four grams per serving.
The sprouting process that these grains undergo increases their nutrient value and makes vitamins and minerals more accessible to the body. Sprouting also breaks down anti-nutrients that prevent proper absorption of nutrients and minerals, thus making ezekiel easier to digest. You also get more fiber (three grams per serving) eating ezekiel, which keeps you fuller for longer. No sugar spikes here, folks!
If you’re looking to top your ezekiel toast with more than butter and jam, you’ve come to the right place. Here are 11 novel and nutritious ezekiel toast recipes to try now.
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Table of Contents
11 Easy Recipes for Ezekiel Toast
Pro tip: Ezekiel can last up to a year in the freezer and is highly perishable otherwise. So keep it frozen, which also helps make sure you’re always stocked up. When you get a hankering, all you need to do is toast a slice straight from the freezer and voila!
1. Cara Cara Toast with Cottage Cheese and Hemp Seeds
143 calories per slice
Cut off the top and bottom of the orange and stand it up on end. Slice off all the peel and white pith around the orange then turn it on its side and cut it crosswise into round slices. Spread 2 tablespoons of low-fat cottage cheese on the toast and arrange half the orange slices on top. Sprinkle with hemp seeds and chopped mint leaves.
2. Ezekiel Toast with Chia Seed Jam, Almond Butter and Berries
286 calories per slice
Spread 2 tablespoons of almond butter on the entire surface of the toast and smear 1 tablespoon of chia seed jam over half of it. Cover the other half with 4 to 5 blackberries. Alternatively, dollop jam on almond butter and mound blackberries on top.
For the chia seed jam (makes 1 cup): Cook 2 cups of fresh or frozen berries (any variety you like) in a saucepan over medium heat. When the fruit begins to soften and release liquid, use a fork to smash the berries and break them down. Stir in 2 tablespoons of chia seeds. Add 1 to 2 tablespoons of honey if you want some sweetness. Remove the saucepan from heat and let the jam cool until the chia seeds are nice and plump.
3. Kiwi and Coconut Toast with Honey Greek Yogurt
206 calories per slice
Peel and thinly slice 1 kiwi. Spread 2 tablespoons of plain non-fat Greek yogurt on toast and drizzle with honey. Arrange kiwi slices over the yogurt and sprinkle with 1 tablespoon of unsweetened coconut flakes.
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4. Ezekiel Toast with Beet Hummus, Avocado and Feta
246 calories per slice
Spread a generous ¼ cup of beet hummus on the toast and sprinkle with 1 teaspoon of crumbled feta. Top it off with a couple spoonfuls of avocado.
For the beet hummus (makes 2 ½ cups): In a food processor, puree 1 pound of cooked red beets with 1 garlic clove, 2 teaspoons of lemon juice and 1 teaspoon of ground coriander. With the machine on, slowly drizzle in a ¼ cup of olive oil until the puree is smooth, then drizzle in a ½ cup of tahini. Season with salt to taste.
5. PB&B Toast with Pistachios, Pomegranate and Cacao Nibs
353 calories per slice
Spread 2 tablespoons of peanut butter on the entire surface of the toast and arrange half a sliced banana over it. Sprinkle 1 teaspoon each of chopped pistachios, pomegranate seeds and cacao nibs over the toast.
6. Sautéed Mushrooms and Spinach on Ezekiel Toast
260 calories per slice
Heat up 1 tablespoon of olive oil in a skillet over medium heat. Add a 1 cup of sliced mushrooms, ¼ teaspoon of fresh thyme leaves and a quick shake of garlic powder. Sauté until mushrooms are browned and tender then toss in a handful of baby spinach. Once spinach is wilted, season to taste with salt and pepper. Smear 1 tablespoon of goat cheese on a slice of toast and heap the sautéed mushrooms and spinach on top.
7. Ezekiel with Smoked Salmon, Cucumber and Cream Cheese
246 calories per slice
Cut a mini seedless cucumber in half lengthwise and run a vegetable peeler along the cut sides to create long ribbons. Spread 2 tablespoons of low-fat cream cheese on the toast and top with an ounce of smoked salmon and cucumber ribbons. Season with capers and dill.
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8. Avocado Toast with Pea Shoots, Beet Kraut and Tahini
220 calories per slice
Place a scant handful of pea shoots on the toast. Thinly slice half an avocado and fan out the flesh over the pea shoots. Place 2 tablespoons of kraut in a line over the avocado. Drizzle tahini over the toast and sprinkle with furikake seasoning.
9. Ezekiel Toast with Tomato-Stewed Chickpeas and Pesto
225 calories per slice
Slice a clove of garlic in half and rub the cut side all over the toast. Scoop a ⅓ cup of stewed chickpeas onto the garlicky toast and dollop with 1 tablespoon of pesto.
For the chickpeas (makes 2 ½ cups): Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 small chopped onion and 3 minced garlic cloves; saute until softened. Add 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika and ½ teaspoon of kosher salt. Stir until fragrant then add 1 drained can (15-ounce) of chickpeas and 1 can (14 ½ -ounce) of crushed tomatoes. Bring to a simmer then reduce heat to medium-low until thickened.
10. Tahini-Ricotta Toast with Apple, Granola and Honey
212 calories per slice
Mix 1 tablespoon of low-fat ricotta with 1 teaspoon of tahini and spread on toast. Thinly slice half an apple and layer the slices on top. Drizzle toast with raw honey then sprinkle on some granola and a dusting of cinnamon.
11. Sweet Potato Toast with Arugula, Feta and Pumpkin Seeds
169 calories per slice
Preheat the oven to 375°F. Cut a small sweet potato into ½-inch cubes and toss with 1 teaspoon of melted coconut oil, a pinch of cinnamon, salt and pepper. Spread the potato cubes in an even layer on a baking sheet and roast until soft and caramelized, about 20 minutes. Place a handful of arugula on toast and top with a ⅓ cup of roasted sweet potatoes. Sprinkle with crumbled feta, pumpkin seeds and red pepper flakes.
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