French Toast
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French Toast
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Reprinted with permission from The Perfect Blend, copyright 2016 Tess Masters. Published by Ten Speed Press, an imprint of Penguin Random House LLC.Photography copyright 2016 by Anson Smart
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Ingredients
French Toast
- 1 cup almond milk unsweetened
- 1 medium banana ripe
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 tablespoon chia seeds white or black
- 1 teaspoon cinnamon ground
- 1/4 teaspoon salt
- 8 lices bread gluten-free
- 1/4 cup coconut oil melted
Caramelized Bananas
- 2 medium bananas thickly sliced on the diagonal
- 1/4 cup coconut sugar (or regular sugar)
- 1 - 2 tablespoons coconut oil melted
- pure maple syrup for serving
Toppings
- 2 tablespoons pecans or walnuts, crushed
- 1 tablespoon unsweetened coconut flakes
Instructions
- Set the oven to its lowest temperature or the “warm” setting.
- To make the French toast, pour the milk, banana, maple syrup, vanilla, chia seeds, cinnamon, and salt into your blender and blast on high for about 30 seconds until well combined.
- Pour the mixture into a large shallow baking dish and let rest for about 5 minutes to thicken slightly. In batches, place slices of the bread in the baking dish and let soak on one side for 8 to 10 seconds. Flip the slices and let soak for another 8 to 10 seconds, until evenly moistened.
- In a medium skillet (that fits two slices of bread) or on a large griddle (that holds all of the slices) over medium heat, warm 1 to 2 tablespoons of coconut oil per two slices of bread. (Resist the urge to use less coconut oil or the bread won’t get crispy.) Add the bread and fry for 4 to 6 minutes on each side, until golden brown and crispy on the edges; you may need to add more coconut oil after you flip the bread. If cooking in batches, transfer the French toast to a lined baking sheet and place in the oven to keep warm and repeat to fry the remaining bread, adding more coconut oil to cook each batch.
- While the last pieces of toast are cooking, make the caramelized bananas. Combine the banana slices and the coconut sugar in a zip-lock bag, seal, and shake to coat evenly.
- In a skillet over medium-high heat, warm the coconut oil, add the coated bananas, and fry for about 2 minutes on each side until nicely caramelized.
- Serve two slices of French toast on each plate, topped with one-quarter of the caramelized bananas, one-quarter of the crushed nut boosters, and one-quarter of the coconut booster. Pass maple syrup at the table.
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts French Toast Amount Per Serving Calories 568 Calories from Fat 288 % Daily Value* Fat 32g49%Saturated Fat 23g144%Sodium 540mg23%Potassium 474mg14%Carbohydrates 66g22%Fiber 7g29%Sugar 27g30%Protein 8g16% Vitamin A 55IU1%Vitamin C 7.7mg9%Calcium 194mg19%Iron 2.6mg14% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 568
- Calories from Fat 288
- % Daily Value*
- Fat 32g
- 49%
- Saturated Fat 23g
- 144%
- Sodium 540mg
- 23%
- Potassium 474mg
- 14%
- Carbohydrates 66g
- 22%
- Fiber 7g
- 29%
- Sugar 27g
- 30%
- Protein 8g
- 16%
- Vitamin A 55IU
- 1%
- Vitamin C 7.7mg
- 9%
- Calcium 194mg
- 19%
- Iron 2.6mg
- 14%
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