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
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.