Flaxseed, Honey and Yogurt Sourdough Toast
Ground flaxseed gives thick Greek yogurt a nutty texture on crisp sourdough, finished with chopped walnuts and an optional thin drizzle of honey.
Ground flaxseed gives the creamy yogurt topping a mild, nutty flavor. Stir it in, give the mixture a few minutes to settle, and finish with roughly chopped walnuts for crunch.
Keep the honey light: one teaspoon is enough for a thin drizzle across both slices, and you can leave it out entirely.
Flaxseed, Honey and Yogurt Sourdough Toast
- Makes
- 2 servings (1 topped toast each)
- Prep · estimate
- 8 min
- Cook · estimate
- 5 min
- Total · estimate
- 13 min
Ingredients
- 2 slices (120 g total) unseeded sourdough, about 1.5 cm / ⅝ inch thick; white or whole-grain
- 180 g plain thick Greek yogurt
- 2 tbsp (14 g) ground flaxseed (milled linseed), suitable for ready-to-eat use
- 20 g unsalted walnuts, roughly chopped
- 1 tsp (7 g) honey, optional, for both toasts
Method
Stir the topping
Mix the ground flaxseed into the yogurt until the brown flecks are evenly distributed. Leave for about 3 minutes while you prepare the bread; the mixture will thicken slightly.
Toast the sourdough
Toast both faces until crisp and golden, usually 3–5 minutes. Put the slices on a rack for a minute so the underside does not collect steam.
Spread and scatter
Divide the flaxseed yogurt between the slices, spreading it into a generous layer. Scatter half the chopped walnuts over each.
Finish lightly
If using honey, drizzle half a teaspoon over each toast. Serve straight away while the bread is crisp.
Developed for home use; not kitchen-tested by Sourdough Bench. Times are estimates; use the doneness cues in the steps.
Small things that help
- Use ground flaxseed
- Ground flaxseed blends into the yogurt as small flecks. Whole flaxseeds stay separate and give a different texture, so do not swap them spoon for spoon here.
- Check the consistency
- If the mixture stands in a stiff mound after resting, stir in 1 tsp water at a time, up to 2 tsp total. Stop while it is still thick enough to sit on the toast.
Make it your own
- Without walnuts
- Leave out the walnuts for a smoother topping, or use 20 g chopped almonds if those suit you. The flaxseed remains part of the recipe.
- With a little vanilla
- Stir ¼ tsp vanilla extract into the yogurt before adding the flaxseed. It adds aroma without changing the amount of honey.
- Plant-based version
- Use 180 g thick, unsweetened plant-based yogurt and omit honey or replace it with 1 tsp maple syrup. Product ingredients and texture vary.
Make ahead & storage
Keep the yogurt mixture refrigerated at 4°C/40°F or below and follow the yogurt label. Refrigerate within 2 hours, or 1 hour above 32°C/90°F. Make the toast fresh; store ground flaxseed as its package directs.
Dietary notes
Ingredients to check
Contains wheat, milk and walnuts as written. Ground flaxseed is part of the topping; the bread itself has no seed coating.
Before you start
Does adding flaxseed make this a low-GI toast?
No GI testing has been done on this recipe. Adding flaxseed does not establish a low-GI rating for the finished toast.
Can I prepare the yogurt the night before?
Yes, cover and refrigerate it, then stir before using. It may thicken further overnight; loosen as described in the tip and toast the bread in the morning.
Do I need a sweetened yogurt?
No. Use plain yogurt so you can choose the sweetness yourself. The optional honey is added at the end rather than hidden in the base.
Sources & inspiration
- FDA: Storing food safely
Cold storage and handling of perishable toppings.
- University of Sydney: Glycemic index FAQs
GI testing and the distinction between ingredients and a finished meal.
Recipe writing and serving illustrations are created for Sourdough Bench. Inspiration credits identify the source of an idea; they do not imply that another author tested this recipe. How we publish.
