On a chilly winter morning sometimes a breakfast smoothie doesn’t quite hit the spot. We love baked eggs and bircher but when we’re after a real treat we always find ourselves craving the same thing: french toast.
And now, thanks to Sophie Henley, founder of cult café Henley’s Wholefoods, we can tuck into them guilt-free. Below she shares her favourite recipe for french toast that happens to be sin guilt and gluten.
Sophie suggests layering up the stack and drizzling it with maple syrup for the ultimate indulgent breakfast in bed – don’t mind if we do.
Gluten-Free French Toast
2 slices Helga’s Gluten Free Wholemeal*
100ml almond milk
2 rashers bacon
100ml maple syrup
20g coconut sugar
- Crack eggs into bowl, add milk and a pinch of salt, whisk until combined. Place bread into bowl and cover with batter leaving to sit and soak in the eggy goodness.
- Line baking tray with grease proof paper, scatter walnuts and pour over maple syrup coating the nuts evenly. Place in oven at 180 degrees Celsius for 10 minutes or until nuts are toasted and caramelised.
- Cut banana in half lengthways and coat inside length in coconut sugar, place in pan sugar side down until golden and sticky.
- Fry up bacon as desired (we recommend extra crispy), remove bread from the batter and in the same pan cook either side until golden brown.
- Now it’s time to assemble the stack! Try this layered stack from the bottom up: bread – bacon – banana – nuts –bread – bacon – banana – nuts – and the remainder syrup or as desired.
*Helga’s have recently launched Australia’s only wholemeal gluten-free loaf available in supermarkets nationally. With more than half of Australian adult’s not meeting the recommended daily intake of whole grains, eating only one serving (two slices) of Helga’s new bread will give you 25 per cent of your daily target.