Kiwi Banana French Toast

Serves: 2

Total time spent: under 30 minutes 

Preheat oven to 325

Ingredients:

3 pieces of lentil grain bread (Canada)(Veganic)

1 banana mashed 

1 tsp vanilla 

1/2 tsp cinnamon 

1 tbsp coconut sugar 

1/2 cup unsweetened vanilla almond mylk (or any other plant mylk)

Toppings:

1 banana (sliced)

1 kiwi (sliced)

1 Tbsp Maple syrup
-Coconut oil to grease pan (lightly)

(Below is the Bread I used this cost is for 8 loafs of bread, just so you can get an idea of the bread)

Directions:
Combine and blend 1 mashed banana, 1 tsp vanilla 1 tbsp coconut sugar and 1/2 cup unsweetened vanilla almond mylk together. I used the magic bullet. If mixture is too thick add a bit more almond mylk. (bananas can vary in size). 

Now here’s the easy part. 

Lightly grease cookie sheet with coconut oil. 

Pour mixture on a plate. Dip both sides in well so it’s saturated. Plop on cookie sheet. Toss in the 325 preheated oven. Flip French toast 1/2 through baking time (about 5-8 min) then let second side bake up. If you want your French toast crispier leave in a few min longer, likewise if you want it softer flip at about 5min. 

Once out of the oven diagonally cut the bread and place 3 pieces on each plate (1.5 pieces of toast). Top with banana and kiwi and pour maple syrup over for the final hooorah. 

I personally have never used the oven for baking French toast before…but after creating this recipe I love it! It’s easier to just pop it in the oven and let the oven do the work for you. Less time standing over the pan and definitely less oil used then cooking. 

Well there you have it my friends! An easy way to make fat free French toast that’s healthy and egg and dairy free. 

If you don’t want Kiwi take it out. And if you’d rather have more of a vanilla flavor double the vanilla. And if you’d rather make this in a pan, do it. Done deal. 

Nutritional Facts:

(Per 1 serving)

Calories: 317
Fat: 2g
Carbs: 70g
Fiber: 8g
Protein: 11g
Vitamin A: 6%
Vitamin C: 93%
Calcium: 17%
Iron 14%

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