Blueberry Coconut French Toast

I have been making cake/bread out of coconut flour recently in order to make it low oxalate (the nut butter bread is high oxalate).  I added some blueberries to the batter to "liven it up", which does raise the oxalate content a bit, but not too much.  This was so delicious!  This would make a wonderful brunch for non-GAPS guests.

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.