Toast with Canned Sardines and White Bean Puree’
The guilt-free snack!
I am obsessed with canned sardines in extra virgin olive oil. Like LITERALLY obsessed.
I eat a can per week as an average to make pasta sauces, salads and now toasts!
To keep this low-carb and gluten-free, I have used the Australian bread mix from The Protein Bread co., which makes an amazing bread with only 1.5 g of net carbs per serving!
If you live in Australia or New Zealand, I strongly suggest you try their products, sadly they don’t ship anywhere else outside these 2 countries, but I was lucky enough to have a friend who helped me bring over a few bags 🙂
Now, back on the recipe, let me show you what I have made!
Ingredients (serves 1, or 2..):
- 2 slices of your choice of bread
- 2 whole sardines in extra virgin olive oil (I used my favorite Ayam)
- 1/2 can of white beans
- 1 tbsp lemon juice
- 1 tbsp almond butter (you can use mayo if you prefer)
- 1 tbsp extra virgin olive oil (I used Organic Alce Nero)
- salt and pepper
- 1 handful of fresh arugula
- 1 tsp pine nuts
Gather all your ingredients
In a deep glass place the white beans, salt, pepper, lemon juice, almond butter and extra virgin olive oil. Using an immersion blender process until creamy
Grab the sardines
Drain the excess oil, cut them in half and remove the internal spine
Toast the bread
Next, drop 1 heaping spoon of bean puree on each slide of bread
spread if evenly then add some fresh arugula
and last top it off with the sardines, some more ground back pepper and a few pine nuts
Serve it right up!