Ok, this is delicious! The combination of pear and ginger gives basic French toast an unforgettable edge. Using coconut cream instead of whip cream adds a layer of healthy fat and flavor! Added nuts or seeds gives it a great crunch. Feel free to serve this dish with or without the bacon.
Are you ready to elevate your french toast game? Enjoy!
Yields: 3 Servings
CAL 598 | CARB 53 | FAT 32 | PROTEIN 27
1/2 or 1 package of bacon
1 (16 ounce) can of coconut cream
6 slices of GF bread
1 scoop of protein
1/2 cup of almond milk
½ teaspoon vanilla extract
½ teaspoon cinnamon
1 large or 2 small pears, sliced thin
Zest of one small lemon
Small piece of fresh ginger, grated or a couple pinches of powdered ginger
Pinch of Himalayan Salt
1/2 teaspoon of monk fruit or coconut sugar
2 tablespoons of Steen’s pure can syrup plus 1 teaspoon of water
Preheat oven to 400 degrees. Line the bacon on parchment paper on a baking sheet. If you do not parchment paper you can use foil or place the bacon directly on the pan, but be sure to spray the foil or pan with cooking spray. Cook bacon in the oven for 20 minutes or until golden brown. Remove from oven.
Open the can of coconut cream. Drain the water from the cream into a bowl. In a separate bowl, combine the coconut cream and monk fruit (or coconut sugar), mix and set aside.
While the bacon is cooking, combine eggs, the drained coconut water, almond milk, protein, vanilla, and cinnamon in a blender. Blend until the protein is thoroughly broken up. Pour into a large bowl. Set aside or store in the refrigerator.
Slice the pears. In a large bowl, combine the pears with the lemon zest, zested ginger, and a pinch of Himalayan salt. Set aside in a small bowl.
Combine your cane syrup with water. If you don’t have pure cane syrup, you can use real maple syrup. Set aside.
Place a skillet over medium–high heat. Dredge a few slices of GF bread in the egg mixture. Spray the skillet with cooking spray. Place as many slices of bread that can fit into the pan. Cook for a few minutes until the egg becomes solid, and flip to the other side cooking for the same amount of time. You can dredge the remaining bread into the egg mixture while the French toast is cooking. Place cooked French toast on a separate plate.
Stack your French toast like this – slice of bread, pears, coconut cream, slice of bread, etc…. Drizzle with syrup. Serve with the bacon. Enjoy!
Quick tip: Instead of using coconut cream, use a can of full fat coconut milk. Be sure to store the coconut milk in the refrigerator the night before serving. When you’re ready to make the French toast, pull the coconut milk out of the refrigerator and open the can. The cold temperatures naturally separate the coconut water from the coconut cream. Drain the water into the bowl, separate the coconut cream into another bowl.