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How do you make healthy recipes even healthier? Its easier than you think. Join Niki Boileau as she takes us on recipe re-adventures in her column Tweak & Eat.
Tweaked from the Rebar Cookbook
Why bother with vegan French toast when 1) you’re not a vegan and, 2) you really like your usual French toast (egg and all)?
Good question. Let’s consider if one fateful Saturday morning you discover your fridge unexpectedly and disappointingly devoid of eggs (despite a raging French toast craving). What to do? Or perhaps your brother’s new girlfriend is coming for brunch and she’s vegan. What to make? Or maybe you simply wake up one day and think: “hmm, I’m going to try to cut back on my consumption of animal products” (whether for health, ethical or environmental reasons). Where to start?
This delicious pumpkin coconut French toast is the answer to all of those puzzling questions. You’re welcome.
Ingredients
1. Throw all ingredients (banana, pumpkin, coconut milk, vanilla, nutmeg, cinnamon, arrowroot powder and sea salt) into a blender or food processor and whirl it all up until well combined.
2. Heat up a large skillet on medium heat and melt some coconut oil in there. While it’s warming up, transfer the bread (1 or 2 slices at a time) into the puree mixture, heavily coating it on both sides.
3. Transfer to the hot pan and cook until browned and crispy on both sides. Serve warm with a little dollop of any leftover coconut/ banana/ pumpkin puree mix and a little maple syrup!
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Niki Boileau is a Vancouver-based RHN who loves spending time outdoors and dreaming up as many healthy porridge recipes as possible. Get in touch to talk all things food and health and check out her website for more recipe inspiration!
