By Little Northern Bakehouse

Get ready to elevate your avocado toast game with this quick and easy recipe for Avocado and Pomegranate Toast. Enjoy the creaminess of the avocado complemented by the tangy tartness of the pomegranate, with a hint of spicy jalapeño and zesty orange zest—it’s a simple meal that packs a flavourful punch!

This super simple recipe is sure to become one of your new favourites. It’s perfect for a quick breakfast or a light lunch and it’s easy to make and customize to your liking! We recommend starting with a base of our delectable Sprouted 7 Grain gluten-free bread, but our gluten-free bagels are a great option too. From there you can adjust the level of spiciness or tanginess to your taste! 

Prolonging Pomegranate Season

Pomegranate season is short, so enjoy it while it lasts! The best time to pick up a fresh pomegranate from your local market is between October and January, but if you’re craving this recipe year-round, you can substitute the hard-to-find-fresh pomegranates for frozen pomegranate arils.

3 Tips for Choosing the Perfect Pomegranate
  • Choose a pomegranate that is firm to the touch—but not too hard. If it’s too soft, it may be overripe.
  • Look for pomegranates with smooth, unblemished skin. Avoid ones with bruises or blemishes, as they may be damaged inside.
  • Check the colour of the pomegranate. Ripe pomegranates are typically deep red or burgundy in colour.
How to Cut a Pomegranate
  1. Use a sharp knife to cut off the crown of the pomegranate (the small bump at the top).
  2. On the cut side of the fruit, you should be able to see the thin white lines of the membranes that naturally divide the pomegranate into sections. Using those lines as a guide, score the outside skin of pomegranate with the tip of a paring knife from top to bottom. As you cut through the skin, be careful not to cut too deep into the pomegranate.
  3. Gently pull the pomegranate apart—it will break easily along the membranes into sections.
  4. To minimize mess, place the sections in a small bowl of water, and gently use your fingers to free the arils (the juicy seeds) from the white membrane. The arils will sink to the bottom, and any loose bits of membrane should float to the top of the water.
  5. Gently free any clingy bits of white membrane or harder white pith from the arils, then use a slotted spoon to skim them off the top, and discard.
  6. Drain the water and enjoy a perfectly mess-free bowl of ready to use pomegranate arils! Store any portions you won’t use right away in the fridge in a container with a lid for up to a week.
  1. In a medium bowl, combine avocados, shallots, jalapeños, salt, half the orange zest, and half the orange juice. Mash, mix, and combine to desired consistency. Let this sit for about 5 minutes.
  2. Meanwhile, toast your favourite Little Northern Bakehouse bread or bagel.
  3. In a small bowl, crumble your vegan feta (if not already crumbled).
  4. Once bread is toasted, spread a thick layer of the avocado mixture, top with pomegranate arils, crumbled vegan feta, orange zest and end with a drizzle of balsamic glaze (we like Nonna Pia’s). Enjoy!
  • For an extra kick of spice, do not remove the seeds from your jalapeño.
  • You can use frozen pomegranate arils when fresh ones are out of season. Simply thaw and drain before topping your toast.

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