Cinnamon & Coconut French Toast

To me, simplicity is key to going back to a recipe again and again. Making French toast as a kid was such an achievable, yet exciting, task for me to do on the weekend. There was always such a sense of achievement about it and when it became routine I had the confidence to begin building on the recipe. My favourite way to have french toast now is sweet, with a bit of yogurt dolloped on, along with some dried cranberries and kiwi! Every time I think about this recipe, I’m brought back to the waft of cinnamon rising with the steam from the pan, teasing my taste buds, as I cooked this.

This makes about 4 slices, depending on the size of the bread you are using.

Ingredients:

  • Irish natural yogurt⁣
  • Coconut milk⁣, 1/4 a cup
  • Coconut oil⁣
  • Honey, 2 tblspns
  • 3 x eggs⁣
  • Cinnamon⁣, 1 tblspn
  • Sliced multigrain brown bread⁣, 4 slices
  • Kiwi, 1
  • Banana⁣, 1
  • Dried cranberries⁣, a handful
  • Bee pollen (not essential)⁣

Method:

  1. Whisk together three eggs, coconut milk, honey and a tablespoon of cinnamon. ⁣
  2. Pour the contents into a bowl and soak a slice of bread into the mixture.
  3. Pre-heat the frying pan with half a tablespoon of coconut oil⁣.
  4. Move to medium heat and fry the bread and mixture for roughly two minutes on each side.
  5. Repeat the process for however many slices the mixture allows⁣.
  6. Time to decorate: I like chopping up some banana and kiwi and serving them with some natural yoghurt, bee pollen and dried cranberries alongside the bread⁣.

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