5 min prep time
Nuts for Life - Nuts and immunity


  • 4 slices sourdough bread, toasted.

Macadamia and berries

  • 20g unsalted macadamias, toasted and chopped
  • 1/2 cup fresh or thawed mixed berries, mashed
  • 1 tbsp goat's cheese
  • Honey and cinnamon, optional

Hazelnut and beetroot

  • 15g hazelnuts, roughly chopped
  • 1 tbsp feta, crumbled
  • 2 tbsp beetroot hummus
  • Black pepper, to taste

Pine nut and mushroom

  • 15g (1 tblsp) pine nuts, toasted
  • 1 cup sliced mushrooms
  • 1 tsp olive oil
  • 1 sprig fresh thyme
  • pinch salt
  • 1 tblsp green pesto

Almond and green pea

  • 15g almonds, chopped
  • 1/2 cup frozen green peas, thawed
  • 1/2 tsp lemon juice
  • 1 tblsp cream cheese or Greek yoghurt


  1. Spread goat's cheese over one slice of toast, top with berries and macadamias. Drizzle with a touch of honey and sprinkle with cinnamon if you wish.
  2. Spread beetroot hummus over another slice of toast. Top with feta, hazelnuts and a crack of black pepper.
  3. Drizzle olive oil into a skillet over medium heat, add mushrooms, salt and half the thyme leaves. Sautee for 5 minutes until tender, stir through remaining thyme leaves. Spread pestor over a slice of toast. Top with mushrooms and pine nuts.
  4. Spread final slice of toast with cream cheese. Lightly smash thawed peas with a fork and stir through lemon juice. Spoon peas over cream cheese and top with almonds.


Replace sourdough with gluten free bread or crackers of your choice for a gluten free option. Each list of ingredients tops a single slice of toast, multiply as desired for additional servings.


Recipe and photography by Jennifer Jenner, for Nuts for Life.

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