Serve it with strawberries, walnuts and coconut yoghurt, and this French toast becomes a special breakfast with a fabulous nutritional profile.
Serves 1
1 free-range egg (see note)
1 tablespoon almond milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract or seeds scraped from half a vanilla bean
pinch of sea salt
1 thick slice wholegrain bread (gluten-free if needed)
coconut oil for frying
handful of strawberries, hulled and sliced, to serve
2 tablespoons roughly chopped walnuts, to serve
1 tablespoon coconut yoghurt, to serve
Put the egg, almond milk, cinnamon, vanilla and sea salt in a shallow dish and whisk well until combined. Place the bread in the egg mixture and allow it to soak up the liquid for 1–2 minutes. Turn the bread over carefully and allow to soak until all the egg mixture is absorbed and the bread is quite heavy and soggy. (Gluten-free bread will take longer to soak up the liquid.)
Heat a little coconut oil in a medium frying pan over medium-high heat. Put the soaked bread in the pan and cook for 2 minutes, or until golden brown. Flip the bread and cook the other side for 2 minutes, or until golden brown.
Transfer to a plate and serve immediately topped with the strawberries, walnuts and coconut yoghurt.
Note: For vegan French toast, use a flaxseed meal mixture – 1 tablespoon flaxseed meal mixed with 3 tablespoons almond milk – and leave for 5 minutes to form a gel-like texture, then use in place of the egg in Step 1.