This wholesome recipe by nutritionist and dietary consultant Shirley Plant will help you kick off the weekend with lots of energy.
6 slices sprouted whole grain bread or your favourite gluten-free bread
¼ cup milk of choice (I used unsweetened almond milk)
3 tbsp fruit or vegetable puree* (for this recipe, I used pear/spinach and carrot puree)
1 tsp vanilla powder or extract
½ tsp cinnamon
2 tbsp coconut oil for cooking
Heat ½ to 1 tbsp of coconut oil in a frying pan on medium-low heat. Wisk eggs, milk, puree, vanilla and cinnamon together in a flat dish. Coat both sides of the bread with egg mixture and place in the heated frying pan. Once golden brown on the bottom, flip over to cook second side. Repeat with remaining bread slices.
The result is a very moist French toast, perfect for toddlers who like a softer texture. If you prefer crispier French toast, heat frying pan to medium heat.
* For pear/spinach puree, peel and chop four to six ripe pears. Place ¼ cup of water in a saucepan and add pears. Bring to a boil and then reduce heat. Simmer until soft (about seven minutes). Remove from heat and allow to cool slightly. Add pears and liquid to high-powered blender. Add two handfuls of spinach and blend on high until smooth. Put in ice cube trays and freeze. Transfer to a Ziploc bag or a tightly sealed container for best storage.
* For carrot puree, peel and chop four to six carrots. Steam or boil until tender. Place cooled carrots in blender with water, adding a little bit at a time to ensure desired consistency. Put in ice cube trays and freeze. Transfer to a Ziploc bag or a tightly sealed container for best storage.