Healthy Apple Cinnamon French Toast

Apple Cinnamon French Toast

Who doesn’t enjoy crispy bread, eggs and maple syrup?  AKA – French toast.  I am a sucker for this kind of food.  So, when I saw a healthier version on the Food Babe blog (www.foodbabe.com), my interest was instantly peaked.  My family made her recipe on Mother’s Day and it was as yummy as advertised.  I will continue to use the original recipe for weekends and family gatherings, but this version is quick, easy and simple for breakfast during the week.  And, that is something I am always looking for.  With two boys that generally wake up hungry, my brain needs to begin working as soon as my feet hit the floor.  And I must admit, my brain isn’t always that snappy first thing in the morning.  So, having a few “no-brainers” to reach for, really helps my day get started in the right direction.

Some of you have asked me about bread.  Yes, I do eat bread.  Most of the time I make all of our breads and baked goods, but I do keep Ezekiel 4:9 breads in the freezer for times just as these.  Ezekiel 4:9 breads are prepared using a combination of 6 grains and legumes without the use of flours.  According to their website, www.foodforlife.com, Ezekiel 4:9 breads are a complete source of protein, contain 18 amino acids, increase digestibility, increase the absorption of minerals and are a great source of fiber.  I recommend you trade in your white breads and flours for this far superior option.  As most of you know I have a wheat intolerance, but due to the nature of these breads, I am able to digest them without any problems.  I hope you enjoy this treat.

 

Healthy Apple Cinnamon French Toast – Serves 2

1 Ezekiel muffin split in two

1 apple

2 cage-free eggs – feel free to add an additional egg if you prefer a more “eggy” French toast

1/4 tsp ground nutmeg

1/2 tsp ground cinnamon

2 tsp grass-fed butter

grade B pure maple syrup – drizzle

 

Preheat oven to 400.  Spray 2 ramekins with cooking spray of your choice.  Place 1/2 of the muffin into each ramekin.  Cut the apple in rounds so that it fits on top of the muffin.  Add 2 pieces of apple to each dish.  Be sure to remove all the seeds from the apple rounds.  In a small bowl whisk the eggs and spices together until well incorporated.  Pour 1/2 of the egg mixture into each ramekin.  Place 1 tsp of butter atop each ramekin and bake until the egg is puffing and golden brown around the edges, usually 20-30 minutes.  You can double or triple this recipe to meet the needs of your family.