I love making my own healthy bread~~you know the peasant earthy artisan kind that’s full of great grains like ground flax, whole wheat, oats, and more. There’s something connectdive with the earth and my spirit when I make bread~~stick with me, no, I’m not getting whacked out. Any time you connect with food, you’re putting your energy into it whether your slicing, cutting, stirring, washing vegetables, cubing meat~~whatever. When you make bread, it’s like more of you goes into it. Your hands work the dough. Your eyes absorb the texture. You feel whether it’s just right or not. And, I’ll stop there with the love story of bread-making!
But, sometimes I’m just ‘not in the mood’ to make bread, and that’s when I find unbelievably wonderful breads in stores like Whole Foods, The Fresh Market, Earth Fare, etc. And, they’re pretty darn reasonably priced given that I know what goes into making one loaf of bread! I just knew this ‘Hemp Fourteener Oat Bread’ would make hearty and rustic French Toast…the texture is dense, it can absorb quite a bit of egg batter without tearing apart, and the nutty oateee taste is perfect with the fruit and maple syrup!
Finally, you must know how I adore treating my food like a Milan fashion week catwalk, even if it’s Saturday morning breakfast. The styling is part of my ‘Boho’ fun that comes with eating~~you just gaze at this tower of beauty and know that there’s gonna be a warm smile in your tummy!
Serves: 2
What you need:
3 slices good artisan or organic bread (I used Whole Foods’ ‘Hemp Fourteener Oat’)
3 beaten eggs
1 tbl Rodelle Vanilla
½ tsp allspice
1/3 cup cream
Pinch salt
6 tbl butter
1 small banana
½ cup fresh raspberries
½ cup fresh blueberries
Maple Syrup
What you do:
Put the beaten eggs in a pie plate, and add the vanilla, allspice, cream, and salt and whisk together.
In a non-stick skillet melt, 2 tbl of butter over medium heat. Dip one to two slices of bread at a time in the egg wash and place in skillet. When the bottom side is golden brown (probably 3 minutes or so—you may want to adjust heat per your stove), flip to the other side.
When all pieces are done, stack and using a serrated knife, cut diagonally, then cut each of the halves diagonally. Each serving will get two stacks of the quarters.
Slice thinly the banana at an angle. Place bananas and raspberries between two slices of the toast. Place a few of the blueberries in a small bowl with about a tablespoon of syrup. Put in the microwave about 20 seconds to soften. Add the remaining blueberries and slightly smash. This will help them stay atop the toast!
Serve with another healthy drizzle of warm maple syrup!
©Alice D’Antoni Phillips Ally’s Kitchen
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