Wednesday, July 4, 2012

Coconut Banana French Toast

When i ask my children what they want for brecky they always say pancakes. In reality they may have a pancake brecky once a week, usually on the weekend. But since creating this recipe now when i ask them if they want pancakes, they say, "i want the bread pancakes". Although this recipe has been a little overkilled, it is still the most amazing quick and easy brecky and Marc and the kids love it. Who serves up their kids or themselves the same old breky??? Toast?? Oats?? Sugary cereal??? Mix it up, give this one a go this weekend!!! This recipe is best with slightly stale sourdough maybe use it a day or 2 after buying.

  • ½ Loaf of sour-dough sliced 1cm thick,
  • ¾ Cup of Rice milk,
  • 1 tbsp Maple syrup or other natural sweetener,
  • ½ cup coconut,
  • 1 ripe banana,
  • 1 tsp cinnamon,
  • 1 free range egg,

What To Do:

  • Combine milk, maple syrup, coconut, banana, cinnamon and egg in a blender/food processor and blend until smooth. Pour liquid over bread and allow to absorb for at least 30min (or overnight if time permits). In a flat pan heat 1 tsp coconut oil on medium heat place bread in to pan (2 or 3 at a time depending on the size of your pan) for approximately 3 min or until golden. Flip and brown the other side for the same time. Serve 2 slices per serve drizzled with maple syrup and coconut nut mix.

This is great to serve with porridge, pancakes, fruit salad or even a salad.

  • 1/2 cup almonds,
  • 1/2 cup coconut,
  • 1/2 cup pitted dates,
  • 1 whole apple (use skin and core),

What To Do:
  • Pulse all ingredients in a blender/food processor until roughly chopped. Store in refrigerator for up to 1 week.

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