Misty Water-coloured Memories…of French Toast

November 2014 – Recipe Redux Theme

A Food Memory For Which You Are Thankful

In the US, November marks the Thanksgiving holiday. But many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives. Was it a special meal you ate as a child? Or, maybe it was a food you grew and harvested with your own children. Please share one of your favourite food memories and the healthier “redo” of the recipe.

So hard to narrow it down…my food memories are a bit of a blur. My dad is the cook in the family, mum never, ever enters the kitchen, so I have my dad to thank for my passion for cooking and food. In saying that, dad and I do not share a passion for nutritious food, so my memories consist of donuts and french toast at breakfast time! Not the best start to the day..

I’m putting a healthy spin on a usually sugar-laden,  low-fibre and high GI french toast recipe. By using naturally sweet ingredients such as cinnamon and vanilla, less sugar is needed. Incorporating more fruit will also naturally sweeten the recipe too. This means lower kilojoules overall and less of the processed stuff! Switching a boring white loaf of bread to a wholemeal sourdough means more fibre and also lowers the GI load = staying fuller for longer and not having crazy spikes in blood sugar = win 🙂

French toast doesn’t need to be bad for you. If made using this recipe, it’s actually quite a nutritious breakfast. Fibre and carbohydrates from a good quality bread, protein from the eggs and a good source of calcium from a side serving of the yoghurt dressing. Plus your getting in a serving or two of fruit 🙂 Just use an olive oil spray in a non-stick pan to fry the bread – sorted!

I got a little excited and made a vegan caramel sauce too..couldn’t help myself! It was delicious. But it uses a lot of dates so ups the sugar content significantly. This recipe is just as good without the caramel sauce, but if you are feeling decadent then go for it!


 

Stuffed French Toast with Caramel Sauce

(serves 2)

4 x slices wholemeal bread

2 x eggs

1/4 x cup milk (soy, dairy, rice)

1 tsp x vanilla extract

1 x banana

1 x tsp cinnamon

olive oil spray

Jalna low-fat vanilla yoghurt

Caramel Sauce

8 x medjool dates, soaked in hot water for 30 minutes

200mL x milk (I used macadamia)

1/8 x tsp salt

1/2  x tsp lemon juice


Soak dates in boiling water for half an hour

Whisk eggs, milk and vanilla in a shallow dish

Mash banana and cinnamon in a bowl

Spread two pieces of bread with banana mash and top with another piece of bread so you have a sandwich

Soak each sandwich in the egg mixture (about 5 minutes for each side)

Spray a pan with cooking spray and heat up

Using a spatula, carefully place one sandwich in the pan and cook each side for about two minutes or until golden brown

Put the first piece in a warm oven while the second is cooking

stuffed

For the sauce…

Drain the dates

Place dates, milk, lemon juice and salt in a food processor

Blend until smooth

Add more milk if you want the sauce a bit thinner

caramel

To serve… 

Slice each sandwich on the diagonal and top with caramel sauce

Serve with a side of vanilla yoghurt

 french toast

This one went down a treat. A good option for weekend brunch if you have some time on your hands and a willing participant to feed. In the spirit of Thanksgiving…thanks to my dad for the Recipe Redux inspiration! Enjoy xxx

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‘The It’ Recreation

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PANCAKES! Need I say more? Pancakes would have to come close to one of my favourite foods…I have fond memories of family trips to The Pancake Parlour when we were younger, drowning in a sea of chocolate fudge and maple syrup. My tastebuds have matured slightly and i go for The It nowadays (seriously, I know the entire menu like the back of my hand), but The Pancake Parlour is definitely one of those once in a while special occasion treats these days!

Now that I know better in terms of nutrition..and now that i am old enough that I don’t have mum and dad paying for my breakfast.. I more often make my own pancakes at home. So there was this one phase last year when i fell for the ‘carbs are the devil and i must stay clear of them at all costs’ trend…and I avoided wheat for a while. The positive aspect being that I discovered this simple, healthy recipe for banana pancakes. I first found out about them from pilates legend Cassie Ho from Blogilates, and have been making them ever since.

 

1 x ripe banana

2 x eggs

2 TBS x LSA (linseed, sunflower seeds & almond meal) or you can use oats

Pinch of cinnamon

Throw it all in the food processor and whizz away until smooth. The batter should be fairly thick, if it’s too runny add in some more LSA.

Use a non-stick pan and spray it with cooking spray, or use a teaspoon of coconut oil to coat.

Use about 1/4 cup batter per pancake, pour it in the pan, wait till the bubbles appear on top and then GENTLY flip over. Be careful coz the little guys are delicate!

I usually get about 4 pancakes from this. Stack ’em up and top with greek yoghurt and blueberries. Yum!

 

So just a heads up, they are not going to be your regular delicious pancake stack from The Pancake Parlour with caramelised banana and buttered walnuts, but they are a super healthy, really quick way to get your pancake fix in for the day 🙂 and they taste pretty good!