French toast is a brunch staple and usually thought of as an indulgence, but with this recipe you can enjoy it with no regrets. This version is high in fiber and protein, but low in sugar keeping you fueled all morning long.
You can make this in bulk – 14 servings and freeze them to enjoy all week long. To do this, multiply the recipe below by the number of servings you would like.
Tip: When coking a large batch, bake them in the oven on a metal baking sheet at 350 for about 10 mins per side, let them cool completely and throw two slices into a zip lock bag and freeze. When you’re ready to eat, put them in the toaster for a couple of minutes and you’ll have a nice healthy breakfast in minutes.
- 2 slices Ezekiel sprouted grain bread (or your favourite bread – Sprouted grains are great because they are technically vegetables. To sprout a grain, you just soak it until it begins to sprout into a little plant. These sprouts are then ground up to make bread).
- 1/3 cup of egg whites
- ½ tsp vanilla
- 1 tsp cinnamon (1/2 for egg mixture and ½ for apples)
- ½ tsp coconut oil
- 1 tbsp. almond butter (or nut butter of your choice)
- ¼ apple – grated
Take bread out of freezer, Ezekiel bread comes frozen so if you’re using fresh bread you can skip this step.
In a bowl whisk the egg whites, vanilla and ½ tsp cinnamon together. Heat a pan to medium heat and add coconut oil.
Soak bread in egg mixture and add to hot pan. Cook until golden brown on each side.
In a separate bowl combine grated apple and ½ tsp cinnamon for topping.
Spread almond butter on French toast, then top with grated apples and cinnamon.