The Test Kitchen Tuesday results are in! We were challenged on our Facebook page to create a reworked, healthier version of french toast. We found a great recipe for Paleo Bread and went from there!
Once we had the bread made, cooled and cut:
We set out to make our french toast batter. We used organic whole milk, but you can always substitute coconut milk, almond milk or hemp milk. For the spices, we used pumpkin pie spice, which is a combination of cinnamon, nutmeg, ginger and cloves.
Once the french toast is done, it’s not complete without some yummy syrup or fruit compote to top it off. If you choose the syrup route, we like pure, organic maple syrup in small amounts (it is low glycemic and doesn’t contain high fructose corn syrup like a lot of “syrups” on the store shelf). We went for some cancer fighting blueberry compote:
Normally, compote is the whole fruit cooked in sugar and water. We chose to use organic blueberries, some local raw honey and a small amount of coconut sugar. I didn’t miss the processed, granulated sugar at all!! We also added some lemon zest. (Quick trick – I always keep a lemon in the freezer and use my zester to add lemon to most dishes – i grate everything, peel, seeds, and all!).
French toast (approximately 4 servings):
8 slices of Paleo Bread
1 cup whole milk
1 tsp coconut sugar
1/2 tsp vanilla
1/2 tsp pumpkin pie spice
2 TBS butter (for cooking the french toast)
Combine milk, egg, coconut sugar, vanilla and spices in a shallow dish. Soak bread in mixture for about 10 seconds per side. Melt butter in pan over medium to medium high heat (you can also use coconut oil / coconut spray). Once butter is melted, place french toast in pan and cook until golden brown, about 2-3 minutes per side. Transfer to plate and spoon blueberry compote over. Enjoy!!!
1 cup blueberries
1 TBS raw organic honey
2 tsp coconut sugar
1/2 tsp frozen lemon (just grate right into saucepan)
1/4 cup water
1/2 TBS arrowroot powder
1 TBS cold water
Place blueberries, honey, coconut sugar, lemon zest and water in a saucepan. Cook over medium heat until bubbly, about 7-8 minutes. If you would like a thicker compote, just combine the arrowroot powder and water in a small dish until powder is dissolved. Pour that mixture into the compote toward the end of the cooking time.