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 https://foodanatomist.com/
Ingredients
Directions
Whisk together three eggs, coconut milk, honey and a tablespoon of cinnamon.
Pour the contents into a bowl and soak a slice of bread into the mixture.
Pre-heat the frying pan with half a tablespoon of coconut oil.
Move to medium heat and fry the bread and mixture for roughly two minutes on each side.
Repeat the process for however many slices the mixture allows.
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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