Serves: 2
I’m so excited for this recipe! As adults we sometimes loss touch with the things and FOOD that we loved as kids. This fig french toast is a great weekend breakfast (or dinner) for me and the family. Best of all it reminds me of a refined peanut butter and jelly sandwich (yum!). Refined in flavor and benefits, but still keeping that nostalgic touch!
Needs
Bread: 4 slices
Feel free to use a bread that suits you best! One of my favorites is Food Life’s rice millet gluten free bread. I like that they don’t use a ton of ingredients and keep it simple.
Mixture:
1 cup coconut milk
1 tsp cinnamon
2 to 4 dried figs (ground) - used to naturally sweeten the mixture
1 tbsp nutritional yeast - great source of vitamin B and protein, also provides that “egg” flavor
1 chia egg - 1 tbsp chia seeds + 2.5 tbsp water
I like to make the chia egg the night before and keep it in the fridge. Our you can combine the water and seeds and let sit for 15 minutes or until seeds become “gummy” and expand.
1tbsp maple syrup - I would only add this if you don’t normally top your french toast with syrup. If you’re planning on using maple syrup as a topping, you can skip this ingredient.
Toppings:
Sunflower butter (no added salt or sugar)
Fresh figs
Maple syrup
* 1tsp coconut oil – Used to cook with rather than butter.
Getting Started
Let’s begin with your chia egg. Place your chia seeds in a small bowl and add water. Let sit for at least 15-20 minutes or make the night before and set in the fridge.
Next are the dried figs. Drop them in a blender with a couple of tablespoons of water. Once blended, transfer to a medium mixing bowl. Add your cinnamon, nutritional yeast, maple syrup (optional), coconut milk, and chia egg. Whisk well and dip in your bread. If you are using gluten free bread (like the one I suggested), it’s not as porous as “normal” bread. You may need to sit it in the mixture for a minute or so to soak. Another great idea is to poor more of the mixture on top of the bread (each side) when in the pan. If you’re using a softer bread, then don’t worry about the last steps mentioned.
Onto cooking :). Coconut oil is my main cooking oil because of its ability to stay stable at high cooking temperatures. However, feel free to use what works best for you. Apply your oil to the pan and once hot, add your soaked pieces of bread. Lower your heat to a low medium and let cook around 2 minutes each side. If you opted for a softer bread you may need to cook a little longer. Once the bread’s surface is golden brown and has that balance of firm but still a little soft, you should be ready to serve!
Plate, and add your chosen toppings. I love to spread sunflower butter on each piece, stack, and add sliced figs. Drizzle on some maple syrup and enjoy!
If you love this recipe, post a story and tag @carrotlifeandlove! Excited to see your recreations!
Love & Carrots,
- B
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