Paleo French Toast

OH MY GOODNESS! This is just so delicious! I actually was googling for recipes that I could prepare for the entire week and I was just drawn in by the mere thought that paleo french toast exists. After gawking at this recipe for a good 10 minutes I realize I actually know the lovely lady that the blog belongs too. Such a small blogasphere. 

I have actually whipped this up twice in less than 6 months. Yes twice, if it's only one person devouring it then it will last a week or even longer if you are sharing I have no way of knowing since I literally only gave once piece to my boyfriend, bless his heart. 

The first time was a dinner party and we all decided it would be a good idea to have breakfast for dessert. It was amazing! However I did not do the last steps which includes dipping the vanilla pound cake in egg and grilling it. So it was served a la mode, still had the french toast flavor though. The second time around I made it for breakfast & followed SuperMauras directions to the T! 

Vanilla Pound Cake French Toast

From Urban Poser: Coconut Flour Pound Cake

• 1/2 cup plus 2 tsp coconut flour, sifted
• 1/4 tsp salt
• 1/4 tsp baking soda
• 5 whole eggs, 2 of them separated
• 1/2 cup coconut oil, softened or liquid
• 1/2 cup raw honey
• 1 Tbsp Vanilla extract, the good kind
• 2 tsp lemon juice

For French Toast

• 3  (1/2 inch thick) slices of cooled pound cake
• 1 egg whisked
• 1/2 tsp vanilla extract
• pinch cinnamon
• 1 Tbsp canned coconut milk
• Raw honey for topping (it barely needs it)
• Butter or coconut oil for pan

Instructions:
First Make the Pound Cake

• Preheat oven to 350 degrees
• Sift the dry ingredients together and set aside
• Separate the eggs, setting the whites aside and putting the 2 yolks into a medium size mixing bowl. Crack open the rest of the eggs and add them to bowl with yolks
• In a separate larger mixing bowl, mix (using hand mixer or electric) beat the coconut oil, honey, vanilla, and lemon juice until well combined
• On low/medium speed, mix the dry ingredients into the wet ingredients (coconut oil mixture) until well combined
• Add the eggs (not including the egg whites) one by one into the batter allowing each egg to be incorporated well before adding the next
• In a small bowl, beat the egg whites until soft peaks form and then fold into the batter
• Pour batter into a greased bread/meatloaf pan (0r you can line with parchment paper) and spread out until even throughout
• Bake for 30-45 min or until toothpick comes out clean. Mine baked in 35 min.
• Cool completely. I put it in fridge.
• Once completely cooled, heat your pan over medium heat and melt butter in pan.
• Whisk your egg, vanilla, and coconut milk together in a bowl.
• Cut out 1/2 inch thick slices of bread. Since gluten free bread doesn't rise as much, it’s more like french toast sticks.
• Dip each piece in egg mixture, coating both sides evenly.
• Cook about 3 minutes on each side, or until nicely browned and egg is completely cooked.
• Serve with raw honey and sprinkled cinnamon!
• Devour!

Since I am altering the way I eat mentally and emotionally it is so rewarding knowing that once in a blue moon I can has me some french toast! Mhmmmmmmmmmmm....

ENJOY!

Vegan Pancakes & Fruit

In the efforts to lead a healthier life style I have been experimenting with different recipes. Part of that journey is having me some pancakes. Now the term Vegan sounds creepy to some but that's just because we think its all veggies and tofu, so not true. These pancakes prove that eating healthier doesn't mean eating foods we do not like. 

You will need:

1 cup whole-wheat pastry flour

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup almond milk

1 Tbsp agave nectar

1 Tbsp vegetable oil

1 teaspoon vanilla

1 banana

3 - 4 large strawberries

Preparation:

Combine the flour, salt, and baking soda together in a bowl.

In a separate bowl, whisk together the almond milk, vegetable oil, agave, and vanilla extract. Then mix dry and wet ingredients together.

Cook on a preheated, lightly oiled pan over medium heat. Flip when bubbles form on the surface and the edges begin to dry.

Fruit:
Cook right after the pancakes are done and lightly reapply coconut spray oil. Add bananas and lightly sprinkle cinnamon and let the bananas caramelize in their own sugar. After 2 minutes add strawberries and let them absorb some of the natural sugar from the bananas for 1 minute and they are ready to serve. Add agave as your syrup if you'd like. 

Enjoy!