Ryan’s Coconut and Cinnamon French Toast

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).

Ingredients:

• 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)

Utensils:

• A large frying pan
• Cutlery

Method:

• 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
• Enjoy!