Saturday, February 2, 2013

Coconut Banana French Toast

How about starting out Super Bowl Sunday with a decadent breakfast?  It's worth it to indulge in some good french or sour dough bakery bread - hey, if you're gonna go for it, you should just go all the way.

Coconut Banana French Toast
(Kim Branouin “Ultimate Everyday Cookbook”)

1            banana
1/2         cup light coconut milk
1            cup almond milk
2            tablespoons evaporated can sugar
1/4         teaspoon ground cinnamon
1/4         teaspoon ground nutmeg
1/4         teaspoon pure vanilla extract
 6           slices whole grain bread – or if you are being  naughty – French/sourdough
                                                                                                              loaf bread
2            tablespoons Earth Balance
              powder sugar for dusting (optional)
              fruit for topping (optional)
              smoked tempeh strips (for the sweet and salty experience)

In a blender or food processor, add the banana, coconut milk, almond milk, sugar, cinnamon, nutmeg and vanilla extract.  Puree until the ingredients are mixed well and the mixture is smooth. Pour the batter into a shallow bowl and dip both sides of the bread into the batter.

Heat the Earth Balance in a skillet or griddle over medium heat.  Place the slices of bread onto the skillet and cook in batches until lightly golden brown on both sides. Serve with GOOD maple syrup.   

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