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After breakfast on Sunday, Ross took me by the shoulders, looked me square in the eye, and said, “Look, I know you get caught up in making all this new stuff for the blog sometimes…but YOU HAVE TO MAKE THIS AGAIN. SOON.”
French toast is a tough nut to crack in the Paleo world. Hell, I still have yet to even see a good gluten-free French toast I’d be willing to have again. There are a ton of recipes out there, sure, but I’m sorry...making a loaf of some kind of Paleo Bread and tossing it in an egg-wash does not make good French toast. French toast is all about the egg-y cream soaking into the bread and the custard-y innards encased by a buttery crispy crust after it’s been fried in a pool of butter. That’s what I crave when I crave French toast. And all too often, Paleo French toast is just a slice of perfectly good banana bread with scrambled egg on top. (I’m guilty of this, too…you can see my stop-gap attempts to quash my cravings here and here).
Is this the perfect solution? Of course not…still working on it, I swear! But when in doubt, make something that satisfies the flavors and sensations of what you’re missing the most. Warm, crisp crust? Check. Ooey-gooey-custard-y filling? Check. Cinnamon-y, vanilla-y, fruit-y flavor? Check, check, check.
6 Apples (I used Golden Delicious)
2 T Coconut Oil
1/2 c Coconut Flour
1/3 c Full Fat Coconut Milk
4 Mashed Bananas
1 c Raspberries
1 t Baking Soda
1 t Salt
1 T Vanilla
1 T Cinnamon
Slice up your apples as small or large as you want them. I cut mine into 1/8th’s. In a skillet, heat the coconut oil and sautee the apples with cinnamon to taste until slightly browned. Set aside.
Combine the cococnut flour, salt, baking soda, and cinnamon. In a separate bowl, beat the eggs into the mashed bananas and add the coconut milk and vanilla. Add the dry ingredients to the wet and stir until just blended. Fold in the berries.
In a large, greased baking dish (9 x 13), arrange the sauteed apples. Pour the batter over top. Do not stir, just let it settle.
Bake at 350 degrees for 45-55 minutes, until a knife inserted comes out clean and the top is golden brown.
Top with additional berries, butter, and maple syrup.