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Cinnamon and Coconut French Toast


To me, simplicity is key to going back to a recipe again and again. Making French toast as a kid was such an achievable, yet exciting task for me to do on the weekend. There was always such a sense of achievement about it and when it became routine I had the confidence to begin building on the recipe. My favourite way to have french toast now is sweet, with a bit of yoghurt dolloped on, along with some dried cranberries and kiwi! Every time I think about this recipe, I’m brought back to the waft of cinnamon rising with the steam from the pan, teasing my taste buds, as I cooked this.

This makes about 4 slices, depending on the size of the bread you are using.

Recipe reposted with kind permission of Ryan The Food Anatomist



    Step 1

    Whisk together three eggs, coconut milk, honey and a tablespoon of cinnamon. ⁣

    Step 2

    Pour the contents into a bowl and soak a slice of bread into the mixture.

    Step 3

    Pre-heat the frying pan with half a tablespoon of coconut oil⁣.

    Step 4

    Move to medium heat and fry the bread and mixture for roughly two minutes on each side.

    Step 5

    Repeat the process for however many slices the mixture allows⁣.

    Step 6

    Time to decorate: I like chopping up some banana and kiwi and serving them with some natural yoghurt, bee pollen and dried cranberries alongside the bread⁣.

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