Almond butter-wheat germ sticks
These toasted bread strips are an out-of-the-ordinary soup accompaniment or do-ahead appetizer; they also make a tasty lunch box surprise. If you don't have almond butter, substitute creamy peanut butter. The sticks will keep for up to 2 days in a tightly closed container in the refrigerator.
4 slices firm whole wheat bread
1/3 cup roasted almond butter
2 tablespoons canola oil, or as needed
¼ cup toasted wheat germ
Preheat the oven to 350° F.
Trim the crusts from the bread slices; cut each slice into 4 strips. Arrange the strips on a baking sheet.
Toast the bread strips in the oven for 5 minutes on each side, or until lightly browned and crispy.
Meanwhile, heat the almond butter and oil in a small nonstick saucepan, stirring occasionally, until it is thinned and smooth. (The amount of oil needed may vary according to the consistency of almond butter.)
Pour the wheat germ into a shallow bowl.
Dip both sides of each toasted bread strip into the warm almond butter; then press each side into the wheat germ. Place on a baking sheet for a few minutes, or until dry.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.