Vanilla and Cinnamon French Toast with Lemon Curd and Berry Salsa
French Toast always used to be a regular weekend treat for me. Full of protein and topped with fruit and yoghurt, it is actually a healthy breakfast, yet feels like a real indulgence! This version is made extra special with the addition of healthy lemon curd and fresh, seasonal berries! It is also important to use a quality gluten-free bread (I used my carrot and walnut loaf – a version I baked with cinnamon in place of the cumin – and it was divine)! If you are vegan, simply add some ground chia or flax seeds to some almond/coconut/rice milk and let the mixture thicken to an ‘egg consistency’ before dipping your bread in.
Serves 1
Lemon Curd:
1 tbsp. extra virgin coconut oil
2 tbsps. raw honey
¼ cup lemon juice (I used 1 ½ large lemons)
2 free-range eggs (lightly beaten)
French Toast:
2 slices gluten free bread (I used a cinnamon version of my carrot and walnut)
1 free-range egg (double the eggs and milk mixture if your bread is really absorbant)
1 ½ tbsps. rice or almond milk
½ tsp. vanilla
½ tsp. cinnamon
1 tbsp. coconut oil
Berry Salsa:
¼ cup (heaped) blueberries
¼ cup (heaped) strawberries, chopped
¼ cup (heaped) pomegranate arils
¼ cup pistachios, toasted and roughly chopped
Maple syrup, runny honey or rice malt syrup, for drizzling
Lemon Curd:
Melt the coconut oil and honey in a small saucepan over low heat. Remove from the heat and allow to cool. Juice the lemon and whisk the eggs while you wait. Add them to the saucepan and whisk to combine. Return to the stove over low heat and continue to whisk for 3-5 minutes or until it begins to thicken. Once it is smooth and thick, remove it from the heat.
French Toast:
Whisk the egg in a small, shallow bowl, then add the milk, vanilla and cinnamon and whisk again to combine.
Place the pieces of bread into the egg mixture and allow to soak for about 2 minutes on each side or until it has soaked in completely.
Heat the coconut oil in a frying pan over medium heat and carefully place the soaked bread into the pan. Allow to cook for about 3 minutes on each side or until it is golden brown.
Meanwhile, chop the strawberries, remove the pomegranate arils, toast and chop the pistachios and combine them all in a bowl.
Plate the French toast and top with dollops of lemon curd, the berry salsa and a drizzle of syrup or honey. Enjoy!