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.
2 slices Helga’s Gluten Free Wholemeal*
100ml almond milk
2 rashers bacon
100ml maple syrup
20g coconut sugar
*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.