Ingredients for 2 serves:
- 2-3 tbsp coconut oil for frying
- 80g almond milk, unsweetened
- 1 large egg
- 15g pure maple syrup
- 1 tsp cinnamon
- pinch Himalayan sea salt
- 4 slices GF or Paleo Bread
- 100g plain unsweetened coconut yoghurt
Method:
- Heat a frypan while preparing the dipping mixture.
- Place almond milk, egg, maple syrup and cinnamon in TM or blender bowl and mix on medium speed for a few seconds until combined. Pour into a flat tray.
- Add a little coconut oil to the hot pan making sure it isn’t too hot as you don’t want to burn the bread.
- Dip bread slices into the egg mixture and let it absorb some of the egg mixture for a few seconds then fry bread on both sides until lightly golden on each side, turning carefully with an egg flip. (Add more coconut oil as needed.)
- Drain on paper towel then serve immediately with coconut yoghurt, fresh berries and a little extra maple syrup if desired.