My Topped French Toast

One of my favourite breakfasts to make at the weekend. Its so tasty and filling (Sometimes I can’t eat it all, and that’s unusual for me!) With lots of natural sugars it’s perfect to fuel you up with energy for the day ahead.

Ingredients

For the french toast:

  • 1 Slice of bread (Any you like – I love seeded bread)
  • 1 Egg
  • 2 tsp of either coconut oil, olive oil, or sunflower oil

To top:

  • 2 tsp of nut butter – my favourite is cashew butter, peanut butter works really well with this breakfast too but you can use any you like
  • 1 Banana, sliced
  • A handful of blueberries
  • Cinnamon
  • Raw cacao powder
  • Brown rice syrup or maple syrup
  • 1/2 tsp of coconut oil

Melt 1/2 tsp of coconut oil in a small pan, add the blueberries and keep on a low heat. Stirring occasionally whilst you make the french toast, cook until juices have come out but not so much that the lumps have gone.

Melt 1 tsp of oil (of your choice) in a frying pan and keep on a low heat.

Whisk the egg in a bowl and cut your slice of bread in halve. Soak one halve in the egg, making sure its fully covered but not soaked too much that if falls apart. Place the soaked piece of bread in the frying pan and cook for a few minutes on each side, or until golden/ light brown in colour. Once cooked remove from the pan onto a plate and repeat the above for the other slice, making sure you melt 1 tsp of oil to the pan before adding the soaked bread.

Spread 1 tsp of nut butter onto each slice then top with your sliced banana.

Remove the cooked blueberries from the pan and pour on top of the banana.

To finish, sprinkle some cinnamon and raw cacao powder over the top and drizzle some syrup.

 

 

Tips:

When shopping for nut butter, always read the ingredients as some cheaper brands add in sugar, preservatives, salt, etc. my favourite brand is Meridian

When shopping for maple syrup, make sure it is 100% maple syrup as some brands may add in processed sugar to make it cheaper. My favourite maple syrup is Buckwud Maple Syrup.

 

I hope you love this breakfast as much as I do!

 

Hannah

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