In a medium-sized bowl mash
and mix in
Unsweetened Shredded Coconut (1/4 cup)
Ground Cinnamon (1/2 tsp)
Ground Nutmeg (1/4 tsp)
Next stir in
Rice Milk (1/4 cup)
. 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.
Heat a pan to medium heat and melt
Coconut Oil (2 Tbsp)
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.
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.
Frozen Blueberries (1 cup)
into a small pot on the stove and warm up on low until heated through.
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)