Ever since I can remember, breakfast foods have been my favorite.
As a child I would watch my dad cut thick slices of French bread to soak in a creamy egg mixture overnight. In the morning the air would smell as sweet as a bakery as he cooked them to golden perfection on an oversized skillet. What had been crusty bread the night before now melted in my mouth.
Yes, breakfast foods are a passion of mine. And before having my son, Andrew, in 2005, and daughter, Chloe, in 2007, I gave no thought to the nutritional impact of my favorite breakfasts. Once my kids started eating solid foods everything changed for me.
Suddenly nutrition mattered more than taste.
In order to feed my kids the best nutrition possible, I started modifying my favorite breakfast recipes to exclude grains, gluten, refined sugar, dairy and soy. What came as a surprise was that these new, healthier recipes tasted amazing!
These tender, sweet slices of French Toast bring back memories of childhood breakfasts. Of course this recipe leaves out the grains, dairy and refined sugar.
- In a medium bowl combine the eggs coconut milk, coconut palm sugar, vanilla, cinnamon and salt. Pour the egg mixture into an 8 inch square pan and add the slices of bread. Carefully pierce the bread all over with a knife or fork. After 5 minutes, flip the bread over and soak for an additional 5 minutes.
- Place the coconut oil on a large skillet over medium-high heat. Add the bread and cook 5 minutes per side, until both sides are golden. Serve and enjoy!