Loaded French Toast

Sugar is always my biggest downfall and I personally find I do worse when I deny my sweet tooth altogether. If you currently have an image of me shoveling handfuls of chocolate chips and coconut in my mouth at 2 am, you’re spot on. THAT’s how my whole “cold turkey” thing goes. So, allow me to introduce you to, (drumroll)

A D A P T A T I O N!

It’s the magical mindset where you can have what you’re craving, while still making it comply with your dietary goals. Ever since realizing this all-too-simple idea, I’ve felt like I discovered a unicorn or figured out how to keep my jeans from coming up when I put on tight boots (both impossible, in case you were wondering).

This french toast is has all of the natural sweetness and 0 refined sugar, so take THAT skinny jeans! Side note: cashew cream gives the most wonderful look, don’t ya’ think?

Super ecstatic to be writing on this forum again. You never know how much you miss something until you do it again and you’re all like “YAS, writing!” breaking your Chromebook and such.

Loaded French Toast

For the French Toast

  • 3 pieces of bread of your choice (gluten-free works really well, I like to use sprouted)

  • 1 egg

  • 1/2 C. of vanilla almond milk

  • 1 tsp cinnamon

  • splash of vanilla extract (optional)

  • pinch of salt

For the Sweet Potatoes

  • 1 large sweet potato, washed, peeled and cubed

  • 3 TBSP coconut oil

  • 1/2 tsp cinnamon

For the Maple Cashew Cream

  • 1/2 C. of raw cashews, soaked overnight

  • 1/4 C. of vanilla almond milk

  • 1/2 tsp vanilla extract

  • 1 TBSP pure maple syrup

  • dash of cinnamon

Skillet Sweet Potatoes

  1.  Heat up your coconut oil in a skillet (cast iron above all) over medium heat.

  2. Once the oil is hot (but not smoking!) add in your sweet potatoes.

  3. Give them a stir and get those pretties shiny and coated, then toss in your cinnamon. You may add more or less cinnamon depending on your preferences!

  4. Stir regularly to keep them from overly browning and cooking evenly.

  5. After about 20 minutes pierce with a fork. If they give, easily in the middle, they’re done!

  6. Keep warm until french toast is complete.

French Toast

  1.  Heat a skillet on med heat and grease with coconut oil if necessary.

  2. Mix up your egg, almond milk, cinnamon, vanilla, and salt and dredge both sides of your bread in the mixture.

  3. Cook on one side for about 3 minutes, and flip to the other for about the same.

Maple Cashew Cream

  1.  Throw soaked cashews, almond milk, vanilla, syrup, and cinnamon in a blender.

  2. Blend until smooth, adding more almond milk until you’re happy with the consistency.

Layer french toast with coconut oil or vegan butter in between slices, and top with cinnamon sweet potatoes, cashew cream, and any additional toppings desired! Sprinkle with additional cinnamon, to add extra prettiness.

Optional additional toppings: almond butter (the household favorite is this) melted with some coconut oil, coconut shavings, chopped cashews, maple syrup, coconut whipped cream, etc.

Serves: 1 if you’re really hungry or 2 if you want to share.

This recipe is so forgiving, you can really add in or substitute whatever you feel works for you. Obviously, I can’t attest to other variations, but unlike most baking and cooking, I feel it can’t be screwed up too badly, especially if you decide to pile on some coconut cream.

Let me know how it works out for you, and drop a request for what you’d like to see. Happy eating!


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