Flaxseed is available at most natural food stores. I recommend that you buy the seeds whole and grind them as you need them to get as much nutrients out of them as possible. If you live in Madrid, I will happily grind some for you. Flaxseeds can be ground in a super clean coffee grinder and kept refrigerated in a sealed container.
This recipe is inspired by a myriad of Intent sources. The first time I made it, I didn't tell Joey that his favorite breakfast had been drastically altered. He didn't notice...and would likely choose this method over the traditional method in favor of good health (what a guy).
This recipe serves two.
For the frech toast
- 8 slices bread of choice (thick and fresh tastes best)
- 1 1/4 cup almond milk
- 1/2 teaspoon ground cinnamon
- pinch of ground nutmeg
- 3 tablespoons ground flax seed
- oil for frying
- In a shallow dish, whisk together milk, cinnamon, nutmeg, and flaxseed.
- Heat a large skillet with a enough oil to coat the bottom.
- Dip bread slices into milk mixture until coated on both sides.
- Place bread into skillet and cook until golden brown. flip and repeat.
- Repeat with remaining slices.
- Depending on the size of your skillet, this may take a while. Keep finished french toast in a warm oven
- 4 tablespoons cranberry jam (or whatever kind of jam you prefer to use)
- 3 tablespoons butter (non-dairy works fine)
- 2 tablespoons honey
- Juice of one lemon
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- In a small sauce pan, mix together all ingredients.
- Heat over medium heat, do not boil. Stir frequently.
- when all ingredients are melted together, reduce to lowest temperature.
- Serve generously drizzled over finished french toast.
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