coconut-french-toast

Coconut French Toast

RatingDifficultyBeginner

Unless you are in a flying rush in the morning, this is well worth it.

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coconut-french-toast
Yields1 Serving
Prep Time10 minsCook Time5 minsTotal Time15 mins
 2 eggs, whisked
 2 slices banting coconut bread
 2 tbsp butter for frying
berry coulis/compote
 ¼ cup of berries (your favourite)
 2 tbsp xylitol
serve with
 1 tbsp berry coulis
 ¼ cup double thick greek yoghurt
 6 raw, whole almonds, roughly chopped
1

Whisk the eggs very well and place in a flat bowl.

2

Heat a frying pan with the butter to a medium heat.

3

Soak the bread in the egg mixture for a few second on either side, so that the egg is sucked into the bread.

4

Fry the bread until golden on both sides.

5

To make the coulis/compote, place the berries in a pan with the xylitol and bring to simmer (the berries should release their own liquid – no need to add water). For a compote, leave the berries whole. For a coulis, simply puree the mixture using a food processor or a stick blender.

6

Serve the French toast with the coulis, almonds and yoghurt

Ingredients

 2 eggs, whisked
 2 slices banting coconut bread
 2 tbsp butter for frying
berry coulis/compote
 ¼ cup of berries (your favourite)
 2 tbsp xylitol
serve with
 1 tbsp berry coulis
 ¼ cup double thick greek yoghurt
 6 raw, whole almonds, roughly chopped

Directions

1

Whisk the eggs very well and place in a flat bowl.

2

Heat a frying pan with the butter to a medium heat.

3

Soak the bread in the egg mixture for a few second on either side, so that the egg is sucked into the bread.

4

Fry the bread until golden on both sides.

5

To make the coulis/compote, place the berries in a pan with the xylitol and bring to simmer (the berries should release their own liquid – no need to add water). For a compote, leave the berries whole. For a coulis, simply puree the mixture using a food processor or a stick blender.

6

Serve the French toast with the coulis, almonds and yoghurt

Coconut French Toast