French toast is usually synonymous with a decadent weekend brunch but this recipe is quick enough to make on any weekday morning. Drenched in maple syrup, fruit and coconut cream it makes breakfast special any day of the week!
SPROUTED ANCIENT WHOLE WHEAT CINNAMON FRENCH TOAST
2 1/2 tablespoons chickpea flour
1 teaspoon cinnamon
2/3 cup almond milk
1 teaspoon vanilla
pinch of salt
4 slices of Sprouted Ancient Whole Wheat Bread
In a shallow bowl, whisk together the chickpea flour, cinnamon, almond milk, vanilla and salt.
Dip each slice of bread into the mixture and coat well on each side.
Warm a large skillet over medium heat and melt a tablespoon of coconut oil.
Place a slice of the coated bread on the pan and cook until golden, about 2 minutes. Repeat with the other slices.
To serve, top with maple syrup, fruit and coconut cream.