Toasted Ezekiel Bread/Cracker with Almond Butter, Flaxseeds, Raisins & Honey

Earlier this year, my girlfriend had the fabulous idea that she would give up something for Lent... ultimately this meant that I had to give something up as well. This year she decided on SUGAR. Sugar, of all things. To place the magnitude of this decision into context, it is important to note that I can easily put down 1-2 pints of ice cream a week. It is my Achilles heel when it comes to discipline and eating in moderation. As a result, I began this year's Lent with a heavy heart... Leave it to me to come up with a non-processed method to satisfy my sweet tooth in a guilt-free way. Here it goes...

Toasted Ezekiel Bread/Cracker with Almond Butter, Flaxseeds, Raisins & Honey

Ingredients:

Ezekiel 4:9 (Low Sodium) Bread

substitute: Wasa Crispbread (any variety)

Almond Butter (I prefer smooth/creamy)

substitute: Organic Peanut Butter (smooth creamy spreads more easily)

Flaxseeds

Raisins (whatever your preferred variety is, I use SunMaid California)

Honey (any variety, I use Clover)

substitute: Agave Nectar

Preparation:

1. Toast bread or cracker to your own preference

2. Spread the almond/peanut butter on the bread/cracker

3. Sprinkle flaxseeds over the almond/peanut butter

4. Sprinkle raisins over the almond/peanut butter

5. Drizzle a light amount of honey/nectar over the almond/peanut butter, flaxseed, and raisin mixture

Tips:

1. The Ezekiel Bread begins to grow mold within a week of purchase if left out, so I always leave it in the freezer and toast it to prepare it for the spreading of the almond/peanut butter.

2. For an added treat, sprinkle some organic chocolate chips over the entire mixture and it tastes a little bit like a chocolate chip cookie!

Enjoy!