Egg-Free Banana French Toast

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3

Ripe Bananas

25 g

Unsweetened Shredded Coconut

up to 1/2 cup

1 g

Ground Cinnamon

as needed

Ground Nutmeg

60 mL

Rice Milk

or Almond Milk

6 slices

Whole Wheat Sprouted Bread

30 mL

Coconut Oil

Topping

to taste

Yogurt

or Coconut Kefir

155 g

Frozen Blueberries

to taste

Maple Syrup

Cooking Instructions

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Step 1

In a medium-sized bowl mash Bananas (3) and mix in Unsweetened Shredded Coconut (25 g) , Ground Cinnamon (1 g) , and Ground Nutmeg (as needed) .

Step 2

Next stir in Rice Milk (60 mL) . You want the texture to be a paste that you can easily spread with a fork but won’t fall off the slice of bread if you turn it over. Add more shredded coconut if needed to achieve desired consistency.

Step 3

Heat a pan to medium heat and melt Coconut Oil (30 mL) .

Step 4

Spread the mixture onto one side of the Whole Wheat Sprouted Bread (6 slices) . Place it mixture side down on the pan, it should sizzle. Let it cook for a couple of minutes and check to make sure it doesn’t burn.

Step 5

Spoon more mixture onto the top side and then flip. Cook for a few more minutes and then place in the oven on a baking sheet to keep warm until you’ve finished making all 6 slices.

Step 6

Meanwhile, place Frozen Blueberries (155 g) into a small pot on the stove and warm up on low until heated through.

Step 7

To serve, place 1-2 slices of French toast per person with a dollop of Yogurt (to taste) , a spoonful of warmed wild blueberries, and a drizzle of Maple Syrup (to taste) . Enjoy!