The right way to start off our lazy Sundays
- Prep time
20 minutes - Cooking time
30 minutes - 2 portions
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
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
