I love french toast, but it’s generally not the healthiest. So I started to experiment with a healthier variation and came up with an interesting concoction that has healthy ingredients and tastes great. A good boost for the immune system. Here’s the recipe for anyone interested. For more on healthy ingredients in general, refer to my paleovedic grocery list.
Ingredients
- 4 1/4″-1/2″ pieces/slices Challah bread
- 2 eggs (pasture raised)
- coconut milk (keeps moisture, adds bit of flavor; also hemp or almond works)
- cinnamon sugar
- Himalayan pink salt
- turmeric
- black pepper (amplifies the benefits of the turmeric )
- fresh nutmeg (optional, smells nice)
- ginger powder (optional)
- matcha powder (optional)
- oil (coconut or avocado)
Prep
- in a mixing bowl, mix 2 eggs
- add coconut milk
- mix in cinnamon sugar (~1 tsp) and pinch of salt (one or two turns of the shaker)
- add turmeric, black pepper
- grind and add nutmeg if desired
- add ginger powder (one or two pinches) if desired
- add matcha if desired (light spoonful)
- deeply soak challah in the batter so that it permeates through to the middle of the bread
Cook (Induction)
- set cooktop to low-med heat (induction: 2)
- add avocado oil to the pan (or substitute, coconut oil will add sweetness)
- put bread in large skillet and cover (retains moisture to prevent drying out)
- cook for 5 mins, flip, cook another 5 mins (should be light-medium brown)
- for non-induction, repeat additional 5 mins on each side; still flip after 5 mins
Extras
- cut up and add banana for banana french toast (tastes best if you heat lightly separately and add on to the french toast)
- add elderberry syrup