This was a hard recipe for me to perfect, but now it’s one of my favorite healthy breakfasts. Traditional French toast is made by taking thick slabs of white bread and dipping them into a sweet egg mixture and frying. This is the same technique, only instead of eggs, I use flax seed, instead of milk, I use almond or soy milk (I prefer almond) and instead of starchy white bread, I use what is called sprouted grain bread. Available in the freezer section your grocery store, these are breads made with whole grains that are allowed to sprout.
Did you know: Sprouted grain breads are often referred to as flourless due to the way the grains are processed, leading many people to believe they are gluten free. This is not the case. They contain wheat and often added gluten for texture, so they are not suitable for a gluten free diet.
Ingredients:
4 slices sprouted grain bread, such as Ezekiel brand, thawed
3 tbsp ground flax seed
3 tbsp warm water
1 tsp vanilla extract
1/2 tsp cinnamon
Pinch of nutmeg
1 tsp honey or maple syrup
1 cup almond or soy milk
Butter for frying
Directions:
Whisk flax seed and water in a bowl. Add milk and seasonings and continue whisking until combined. Heat a nonstick pan or griddle, add butter. Dip each slice of bread in the flax mixture (don’t soak your bread though), fry on each side until golden brown. Serve with additional butter and syrup.
(makes 2 servings)
