Most of days we have savory breakfasts but some other days we give ourselves the pleasure to have a sweet treat like this heavenly toasty treats. For a GF option change for a GF bread option and for Vegan use a commercial substitute/replacement of egg or cooked linseeds and fry only with coconut oil. Enjoy with a cup of unsweetened local coffee or herbal tea!
Ingredients: (Serves 4 portions of 2 units each)
Multigrain Bread, Gluten Free Option / 1 loaf
Coconut milk / 1/2 liter
Coconut oil / as much needed, about 3 tablespoons
Coconut sugar / 1/4 cup
Cinnamon powder / 1 tablespoon
Himalayan Salt / pinch
Eggs / 3 units
Strawberries / 1 medium box
Blueberries / 2 small boxes
Honey / to taste
Butter / to taste
Directions:
Cut the of bread on slices about 2 cm inch and set aside.
Mix with a whisk in a bowl the coconut milk, coconut sugar, eggs, cinnamon powder and salt.
Preheat a non stick pan and have a hand the butter and the coconut oil.
Simmer each slice of bread for about 20 seconds in the mix, put a little bit of butter AND coconut oil on the pan before EACH set of toasts.
When is golden on the bottom, put a little bit more of butter on top of it and flip it until is golden too and take it out into a plate and do the same process with all the slices of bread.
Wash and rinse the strawberries and blueberries and serve on the table with the butter and honey as well.
Enjoy!
Contributed by Chef Maria Aragon
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