Vanilla-Flax French Toast

As I wrote in my post called "Flip The Script" on the All American Breakfast, that breakfast we love doesn't have to be trashed, if we swap out those unhealthy ingredients.

And as I say a gazillion times in this blog, replacing those junk ingredients with healthy ones will give that taste to die for, after all it's "real food". Here is a simple twist on French Toast. Vanilla-Flax French Toast.

Vanilla-Flax French Toast

-Use your favorite bread but here are a couple of good choices

-2 slices French Meadow Bakery Gluten-Free Multigrain Bread or 2 slices of the one I use, Sami's Bakery Millet & Flax Bread

-1 pasture fed egg

-1/4 cup grass fed milk

-1 tbsp ground flax, preferably sprouted flax

-1/2 tsp vanilla

-Organic Cinnamon

-Organic Coconut Oil

-Real Maple Syrup (see notes below)

-Grass Fed Butter if preferred (see notes below)

Preparation:

Whisk egg, milk, flax and vanilla together.  Place bread in egg mixture and coat both sides. Grease pan with coconut oil. Place bread in hot pan and cook for approximately 3 minutes per side or until golden brown. Sprinkle with cinnamon. Style points counts if cooking for someone else, get creative with toppings. I prefer Strawberries and Blueberries, I also love sliced Mangoes and other fruits.

 

A Note About Butter

My word is not law, but my opinion is here for people who don't wanna research this stuff. For non-vegan healthy eaters, a little real butter is OK here and there. The closer you can get to grass fed butter, the better. For "city folk", like me, you can find it at a farmers market. Butter is (arguably)freezable. Good health requires a little work. Remember, if you are going out of your way to make super healthy breakfast like this, you are probably already are a responsible eater. Real butter is totally processable by the body, and I don't think, in moderation, it is an issue for someone who eats healthy, and stays active. I don't eat butter consistently, so a few dabs every few weeks on some pancakes is no big deal to my body. One the other hand AVOID MARGARINE, AND ALL OTHER ARTIFICIAL SPREADS AT ALL COSTS!!!!! they are not naturally processable by the body and serve no purpose except to be stored as fat by the body, and/or contribute to high triglyceride levels.

A Note about Syrup

The whole premise behind a healthy breakfast is annulled if you use conventional "Aunt Jemima" style syrups. My research unfortunately does not leave a lot of options, I don't even recommend the low glycemic touted Agave Syrup that is currently the big thing. The only one I recommend is real Maple Syrup, It must be unprocessed, and created in the natural "Old School" Type of way. Also there are a few other creative things you can do instead of syrup, as I have found out. for example you can blend pomegranate seeds with a premium organic honey such as Soliga Honey.

Soliga is a very good brand of organic raw honey, an unlike most other raw honeys, it is liquid and pourable. Mix the Soliga with fresh Pomegranate seeds and the pomegranate juice.

The tart of the pomegranate and sweetness of the honey makes for a good balance. If anyone comes up with any innovative variations to pancake toppings, please let me know, I will post to my blog. Also keep in mind once you get into healthy eating, you won't need to eat a stack of pancakes two feet high. Your body will adjust to eating the amount needed as your body sends signals to the brain that it is properly nourished, and the brain will tell the body it is full, and therefore stop eating. With a proper healthy breakfast from quality ingredients, you will find yourself eventually only wanting a few silver dollar pancakes, don't force it either way, your body will eventually start to speak you. ~dw~

The Chef's Corner

posted to   Butter Believer Sunday School, Monday maniareal food 101 mondays, traditional Tuesdays , fat tuesdays,  real food Wednesdays, healthy2day wednesdays , Fight Back Fridays, Freaky Fridays

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