Sometimes breakfast needs to be a bit more fun than oatmeal, am I right? This coconut french toast really hits the spot without being too sweet. It's just as easy to whip up as your standard recipe, but it's completely free of dairy and eggs. If you're looking for a filling treat that's cholesterol free, low fat, low on the glycemic index, and bursting with fiber and nutrients, you've come to the right place!
Coconut French Toast
makes six pieces
- Six pieces whole grain or sprouted grain bread
- 1/4 cup unbleached all-purpose flour
- 1 tbsp organic corn starch
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1 cup unsweetened non-dairy milk
- 1 cup unsweetened shredded coconut (the finely grated stuff, not the shreds)
- 2 tbsp cinnamon
- 1 tbsp coconut oil (optional)
Heat a large skillet over medium heat (or low, if your pans get really hot!). Add the flour, corn starch and salt to a bowl and combine. Gradually add the non-dairy milk (I used almond milk because it's all I had on hand) and vanilla extract and whisk together until no lumps remain. Set aside. If needed, add the coconut oil to the pan so that it begins to melt.
Place the shredded coconut and cinnamon to a plate and toss with a fork to combine. Dip each piece of bread in the batter, coating all sides. Dip both sides of the bread in the shredded coconut and cinnamon, then place them in your pan. Cook for approximately four minutes on each side or until golden brown. Repeat!
Garnish with fresh berries, organic maple syrup, and your favorite nuts or seeds and serve immediately!
THE BREAD: Check the ingredients list on your loaf and be sure that it is made from whole grains as opposed to whole wheat. Whole wheat is a deceiving term that tricks consumers into thinking they're making a healthy choice, when in reality that "whole" wheat has been refined and most (if not all) of its fiber and nutrients have been stripped away. Fiber is vital to a healthy diet for many reasons, mainly because it slows digestion and helps to regulate our blood sugar. That's important for people of all ages, even those of us who are in good health. I use Ezekial bread, which can be found in the freezer section at your local grocery store or even found in a two-pack at Costco! The grains are sprouted before they're added to the bread, meaning more protein, fiber and nutrients for the consumer. That's a major win!
THE CORNSTARCH: Most of the corn grown in the United States is genetically modified, but you can avoid GMOs by buying organic cornstarch. It may not be at your local store, but you can easily and cheaply find some online or at Whole Foods.
THE MILK and THE COCONUT: In order to keep this breakfast as low on the sugar scale as possible, it's ideal to use both unsweetened coconut and non-dairy milk. Trust me, it will be sweet enough on its own! Especially if you're adding syrup. I use the finely ground coconut flakes, but if you can only find the shreds you can pulse them in a blender or food processor to make the pieces smaller.
This recipe was inspired by the coconut french toast in the cookbook Isa Does It! Isa is the bomb, and you should definitely check out her recipes.