I love breakfast, as I'm sure I've probably mentioned before. This take on French Toast or otherwise known as 'Eggy-bread' is absolutely delicious and really quick and easy to make.
What you'll need:
-2 slices of gluten free seeded bread (I used Genius)
-1 ripe banana
-2tsp coconut oil (I used Lucy Bee coconut oil - Available from Whole Foods)
-Freshly ground nutmeg
-Soya milk (roughly 4 tablespoons)
-Fresh blueberries & raspberries
-Agave nectar
How to make:
Mash up the banana in a bowl with the soya milk and ground nutmeg and mix thoroughly. Once you have your mixture, pour it out onto a plate and dunk your bread in to soak up all the banana and flavour, turn over so both sides are covered in the mixture. Heat up a non-stick frying pan with the coconut oil, allow it to melt and get all hot before adding in the bread. Allow to fry on a low heat making sure it doesn't stick to the pan. Keep flipping over so both sides are cooked. Once golden brown and crispy edged, place onto a plate along with some fresh blueberries and raspberries and a drizzle of agave nectar for sweetness.
Enjoy!
L
x
x
No comments
Post a Comment