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About the Recipe:
Definitely for the smaller people in your life, but also a great little snack or brunch addition. We used to eat these growing up in the states for breakfast on the weekends, as my health nut mum didn’t allow us to eat cereal from boxes if they had cartoon characters on them. Love you mum!
Ingredients:
3 thick slices of seeded/rye/sourdough bread
*always go for an organic sourdough if possible as it is not as processed and is very gut friendly. The GF options tend to be very processed, but can be used if gluten intolerant of course. A quinoa or millet bread would be the most nourishing.
2 organic eggs
½ tsp vanilla paste
½ tsp cinnamon
100 ml heavy cream/can use “whippable”oat cream
4 tbsp butter
2 tbsp rapeseed oil or coconut oil (has a high smoking point and is unrefined)
To serve: crushed nuts, chopped berries, whipped cream, maple syrup
Method:
Slice crusts off bread and set aside. Mix the remaining ingredients except for the butter in a medium bowl until combined. Place the bread slices and soak well for about five minutes, or until slightly softened.
Heat a non-stick frying pan with the butter and oil, and in batches, fry each slice. You will need to flip about halfway through, or until golden on each side.
Top with crushed nuts, chopped berries, whipped cream, and maple syrup.
*To hand whip cream, simply buy heavy cream and whisk in a large bowl until thickens. Be careful not to overdue or will become butter.