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!)
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
in a small bowl combine coconut, almonds, seeds, cinnamon and salt, breaking up larger pieces of coconut/nuts if desired
once cooled, store dukkah in a jar at room temp for several weeks; recipe makes about 3/4 cup
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