SPROUTED CINNAMON-MAPLE FRENCH TOAST
Cinnamon • Maple • Egg
Serves 2
Who doesn’t love French toast? You’ll particularly like this adaptation, which has the same classic flavors while getting in some fiber with the sprouted wheat and protein from the egg. This recipe is similar to the idea of the sprouted “crepe” (here)—taking a beloved comfort food and adding a gut-friendly twist.
wild bonus: You have a microbiome in your mouth—it’s part of the digestive system, after all!—and studies have shown that cinnamon helps support it and prevent dental cavities.
2 eggs
½ cup unsweetened almond milk
1 teaspoon ground cinnamon, plus more for sprinkling
1 teaspoon vanilla extract
4 slices sprouted cinnamon raisin Ezekiel bread
1 tablespoon unsalted butter
Maple syrup, for serving
In a shallow bowl, use a whisk or fork to whip together the eggs, almond milk, cinnamon, and vanilla. Soak the bread slices in the egg mixture for 2 minutes.
In a skillet, heat the butter over medium-high heat. Add the bread and cook until golden brown, 1 to 2 minutes on each side.
Serve the toast with maple syrup and a sprinkle of cinnamon.
