On Sunday morning, while munching on a “carob coconut puffed rice bar” and sipping my usual decaf Earl Grey, I saw a “Cinnamon Toast Crunch” commercial, which had me start reminiscing about my “breakfasts of the past.”
Long gone are the days when I used to devour sugary cereals like Cinnamon Toast Crunch, Cocoa Puffs (my favourite!) and Lucky Charms! I know my son will put up a fight when he discovers these and realizes that, for some reason, they are not “allowed” in the house! It will be difficult for me to give in knowing that they are full of sugar and lacking in essential vitamins.
Although I’ve yet to encounter the “battle of the sugary cereals,” I still felt a little guilty knowing that the probability of depriving my son of these “classics” in the future was highly likely! (Call me crazy, but I think he can survive without them!)
To make up for
my overwhelming sense of guilt it I made him these delicious coconut cinnamon “toasts” topped with a deliciously sweet banana maple syrup.
With a breakfast like this, who would miss Cinnamon Toast Crunch?! ;-)
4 slices gluten-free bread (or bread of your choice)
1 tbsp. water
1/2 tsp. cinnamon
1/4 tsp. ground flax or wheatgerm (optional)
extra-virgin coconut oil (quantity as needed for grilling)
Add water to eggs (this helps “loosen” up the eggs making them easier to whisk) and whisk until frothy. Whisk in the cinnamon and ground flax to the eggs. Dip one piece of bread at a time into the egg mixture until well-coated on both sides.
In the meantime, heat about 1 tsp. coconut oil in a small frying on medium heat.
Once the oil begins to sizzle slightly add one piece of bread. Grill for about 2 minutes on each side or until lightly browned.
Repeat with the remaining slices. (You might need to add more coconut oil to the pan as you grill each piece of bread…depending on how much of the “coconuty” flavour you want!)
I made four slices of french toast, served one warm and stored the remaining slices in the freezer.
Caramelized Banana Maple Syrup
1/2 banana, finely chopped
1/4 cup maple syrup
crushed pecans or walnuts (optional)
Once french toast is ready, (in the same small frying pan), heat maple syrup on medium heat for 3-4 minutes or until bubbly and thickened.
Add chopped bananas ands stir for a minute or two until well-coated.
Drizzle on warm french toast and garnish with crushed pecans or walnuts! Serve with a side portion of fresh bananas and cinnamon!