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.