I’ve always loved french-toast but shied away from it as
- I used to think that bread was the devil
- I was convinced french toast was oversaturated with sugar.
However, after 4 years of eating paleo and missing out on beloved grains, I educated myself on the right foods to eat and found out that bread was not in fact the devil incarnate!!
I now adore bread and many other complex carbohydrates. They’re delicious and fill you up for much longer as they’re slow-releasing energy.
This breakfast is better with bread that is a few days old as it will really soak up the eggy mixture. The toppings can be anything from fruit, seeds, agave syrup, or you could make it savory and add some Dennys Vegetarian sausages!!
Finger-lickin French Toast
This quick, sweet brekky is oh so yummy when you’re craving something sweet. Try using the oat bread or gluten-free bread that is a few days old. A drier bread will absorb up the eggy mixture better!
Equipment
- Mixing bowl
- Frying pan
- Cutting board
Ingredients
French toast
- 1 tablespoon coconut oil
- 4 slices Gluten-free bread Better to use a few days old breads as it won’t go soggy!
- 2 eggs
- 1/4 cup nut milk i use unsweetened almond milk
- 1 tsp vanilla extract
- Pinch of salt
Toppings
- ½ teaspoon cinnamon
- 1 teaspoon Desiccated coconut
- 1 Sliced banana
- 1 teaspoon nut butter
- 1 teaspoon honey/maple syrup
- 1 teaspoon Chocolate shavings
Instructions
- In a mixing bowl, whisk eggs, milk, and vanilla extract.
- Take one slice of bread and submerge both sides in the bowl until completely covered.
- Heat coconut oil in a frying pan over medium heat.
- Place soggy bread and fry each side until golden brown.
- Repeat with 3 other slices.
- Serve with cinnamon, bananas (or other fruit of choice), and maple syrup or honey!
