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.
Elderly woman struck by car in parking lot, killed
Police: Deaths of 2 men inside car a murder-suicide
2 Lynn women killed in accident on Kings Highway
Vacation turns to tragedy when 3-year-old girl is killed
Man says police have often mistaken him for Eric Frein
Canada PM: Soldier slain 'in cold blood'
AIDS activist killed in crash remembered as inspiration to others
Police: Man posing as concert promoter targets retirement community
Lower Nazareth approves IDI warehouse
Building in Coopersburg demolished for upscale housing