Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Sunday, August 8, 2010
Blueberry Coconut French Toast
To make the batter, follow the recipe for Teri's Almond Cupcakes. Substitute vanilla for the almond extract and add 1 or 2 handfuls of blueberries, depending on preference. Bake in an 8 x 8 inch Pyrex dish (or in two loaf pans filled only halfway up). The cooking time will be at least 10 minutes longer.
To make the french toast, slice the bread into 3/4 inch thick slices. If you used a square Pyrex dish, cut it into two 4 x 8 halves first, then cut each half into slices so the slices aren't too long to work with. Soak in a mixture of 2 eggs with a little coconut milk, kefir, or yogurt, and vanilla extract. Fry the slices in butter on both sides until golden brown. Serve warm with jam, honey, or fresh fruit on top.