Strawberry Tartine + Coconut Dukkah

What do you call fancy toast? A tartine. What do you call Strawberry Tartine with Toasted Coconut Dukkah? You call it delicious!

For the uninitiated, dukkah (pronounced doo-kah) is an Egyptian blend of toasted nuts, seeds and spices. There are both savory and sweet dukkah blends, and it’s so versatile you can shake, bake and sprinkle it on just about anything.

Dukkah is derived from the arabic word that means to pound or crush, which is usually how dukkah is made. You can make savory or sweet dukkah, both of which have endless variations.

The savory one is typically made with some combination of pistachios, hazelnuts, and/or pine nuts, cumin seeds, coriander seeds and sesame seeds.  See my recipe for savory Dukkah Spice!

The sweet one can be made with any combo of your favorite toasted nuts and seeds, spices such as cinnamon, nutmeg and/or cloves, and a little honey or coconut sugar if desired.

Dukkah adds an interesting texture to this tartine

Tartine recipe rundown…

For the tartine part of this recipe you will need:

If you are gluten-free like me, I highly recommend the sourdough bread made by Simple Kneads. After years of needing to eat gluten-free, I have tasted and tested many different breads. This one is by far the best, in my opinion.

Not only does Simple Kneads bread taste amazing, it’s made with only real whole-food ingredients, unlike many other gluten-free breads on the market. P.S.- not sponsored, just love it!

For the nut or seed butter, my go to is peanut butter. But almond, cashew or even sunflower seed butter are great.

I go with strawberries when in season

I love fresh strawberries on this tartine when in they are season (summer). But, when it’s not peak berry season, I also love sliced banana.

So, to assemble the tartine, toast your bread, spread with nut or seed butter of choice, add fresh sliced strawberries, then top with dukkah.

Now, on to the dukkah…

As I mentioned, there are endless variations of dukkah, savory or sweet. My recommendations are below, but feel free to use whatever nuts or seeds you like.

Not a fan of almonds? Go with pistachios or walnuts. And don’t love sunflower seeds? Try chia, sesame and flax seed.

My only recommendation is to toast the nuts and crush up larger types of nuts if you use them (such as walnuts or macadamia nuts).

For the toasted coconut dukkah topping you’ll need:

With the coconut flakes I recommend toasted coconut flakes, which brings out the flavor. Same goes for the almonds and sunflower seeds, definitely toast ‘em up. The hemp seeds don’t need to be toasted, they burn easily anyway.

Lastly, add the cinnamon and a pinch of fine pink salt.

This variation is with coconut, almonds, chia and sesame

To pound or not to pound… 

Dukkah is traditionally pounded in a mortar and pestle, but you can hand mix or pulse a few times in a food processor to create a coarse seasoning mixture. I hand mix mine and lightly break up the larger pieces of nuts and coconut.

And I keep my dukkah stored in a jar on the counter to easily grab for all things breakfast ~ toast/tartines, oatmeal, yogurt, banana bread and more.

Dukkah is also great on stuffed dates, on ice cream, and for topping smoothies.

Peanut butter + berries are totally my jam!

If you make this recipe I’d love to know how it turns out. Comment below or tag me on Instagram with a photo of your creation!

Like berries? Check these recipes out…

Roasted Blueberry Chia Jam (vegan, GF)

Butter Lettuce + Strawberry Salad (vegan, GF)

Print Recipe

Strawberry Tartine + Coconut Dukkah

Toasted sourdough with peanut butter, strawberries, toasted coconut + seed dukkah

Course

Breakfast, Brunch

Cuisine

American, Egyptian

Keyword

anti-inflammatory, dairy free, diabetes friendly, gluten free, healthy, kosher, low sugar, party food, summer, vegan, vegetarian

Prep Time

5 minutes

Cook Time

10 minutes

Servings

servings

Ingredients

• 1/2 cup toasted coconut flakes *I buy the pre-toasted ones
• 1/3 cup toasted sliced almonds
• 2 tbsp toasted sunflower seeds
• 2 tbsp hemp seeds (raw is fine)
• 1/4 tsp ceylon cinnamon
• 1 pinch fine pink salt
• 2 pieces sourdough or other whole grain bread
• nut or seed butter of choice
• fresh sliced strawberries or banana

Course Breakfast, Brunch Cuisine American, Egyptian Keyword anti-inflammatory, dairy free, diabetes friendly, gluten free, healthy, kosher, low sugar, party food, summer, vegan, vegetarian Prep Time 5 minutes Cook Time 10 minutes Servings servings Ingredients 1/2 cup toasted coconut flakes *I buy the pre-toasted ones 1/3 cup toasted sliced almonds 2 tbsp toasted sunflower seeds 2 tbsp hemp seeds (raw is fine) 1/4 tsp ceylon cinnamon 1 pinch fine pink salt 2 pieces sourdough or other whole grain bread nut or seed butter of choice fresh sliced strawberries or banana

Instructions

1. if you buy raw coconut flakes you can toast those first: heat oven to 300°, line a small sheet pan with parchment paper and bake for about 5 minutes, being careful not to burn (it burns easily!)
2. if you have raw almonds and sunflower seeds to start, toast those next: heat oven to 350°, line a small sheet pan with parchment paper and bake almonds and sunflower seeds until lightly toasted, about 8 - 10 minutes
3. in a small bowl combine coconut, almonds, seeds, cinnamon and salt, breaking up larger pieces of coconut/nuts if desired
4. once cooled, store dukkah in a jar at room temp for several weeks; recipe makes about 3/4 cup
5. make the tartine: toast bread, top each piece with 1 to 2 tablespoons of nut or seed butter, top with sliced fresh berries or banana, then sprinkle desired amount of dukkah on tartine; you will have plenty of dukkah left over after this recipe

Recipe Notes

Recipe

Original recipe created by Jerran Boyer
www.healthnutchefs.com