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The right way to start off our lazy Sundays

  • Prep time
    20 minutes
  • Cooking time
    30 minutes
  • 2 portions

Ingredients

French Toast

  • 250 ml (1 cup) coconut milk
  • 30 ml (2 tbsp.) maple syrup
  • 10 ml (1 tsp.) vanilla
  • 15 ml (1 tbsp.) ground flax or chia seed, soaked in 30 ml (2 tbsp.) water *
  • 1 pinch salt
  • 4 slices of La Boulangerie St-Méthode Campagnolo 9 Whole Grain Italian Bread
  • 1 knob of coconut oil (or butter) for cooking

* For thicker results, add an egg white or 15 ml ( 1 tbps. ) of seeds.

Topping

  • 375 ml (1½ cups) strawberries, quartered
  • 4 leaves fresh basil, chopped
  • 45 ml (3 tbsp.) maple syrup
  • 10 ml (1 tsp.) vanilla extract
  • 1 pinch salt

Preparation

Place all of the topping ingredients into a large pan over medium heat, and let caramelize for 10 minutes. Set aside and let rest.

In a large bowl, combine the coconut milk, maple syrup, vanilla, soaked flax seeds, and salt.

Soak the slices of bread in the mixture for about 5 minutes (you can even soak the bread overnight and cook it the next morning).

In a pan, heat the coconut oil (or melt the butter). Cook the slices of bread over medium heat until each side is golden, 8 to 10 minutes in all.

Serve the French toast with the topping.

 

*Recipe and picture courtesy of Petite Douceur