Ryan’s Coconut and Cinnamon French Toast
Ryan gives his take on a breakfast classic!
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Hats off to my twelve year old sister, Keelyn, who gave me the idea for this one the other day! I’ve always been a massive fan of French toast as a child but I’d never have thought to make it sweet. The end result was absolutely gorgeous, leaving the palate with a nice cinnamon and coconut aftertaste. Throw whatever fruits you like onto it and viola, a healthy alternative to Pop Tarts (excuse the horrific example).
- Glenisk Irish natural yoghurt (helps strengthen the immune system)
- Coconut milk (fights bacteria and viruses)
- Coconut oil (provides energy for the brain)
- 3 x Eggs (protects eye health, helps strengthen bones and teeth)
- Cinnamon (helps balance blood sugar levels)
- 4 x Sliced multigrain brown bread (high in complex carbohydrates and proteins)
- 1 x Kiwi (protects against colds and flu)
- Banana (contains slow-releasing sugars)
- Dried cranberries (antioxidants)
- Bee pollen (optional) (protein, fibre, iron, zinc)
- A large frying pan
- Whisk together three eggs, ½ a cup of coconut milk and a tablespoon of cinnamon.
- Pour the contents into a bowl and soak a slice of brown bread into the mixture.
- Pre-heat the frying pan with half a tablespoon of coconut oil.
- Move to medium heat and fry the bread and mixture for roughly two minutes on each side.
- Repeat the process for however many slices the mixture allows.
- Time to decorate: I like chopping up some banana and kiwi and serving them with some natural yoghurt, bee pollen and dried cranberries alongside the bread.