Pre-note to post: Pre-wrote many of my posts this week, so before you read I would like to say, I’m praying for all those in NYC, LI and all those affected by Sandy. My family is OK (I’m OK up at school too), but I can’t get over the damage Sandy left behind. Stay Safe & Strong ♥
I love reading other blogs, they inspire me to try new things when I am cooking. A few weeks ago, my friend Katie at The Hungry Runner instagramed a picture of french toast that she made using coconut oil. I have cooked with coconut oil when baking creations from my BabycakeNYC cookbooks, but wanted to start using it more after reading about its health benefits.
French toast seemed like the perfect place to start, plus Katie’s picture had me craving french toast. I based the recipe on my mom’s french toast recipe and added my spin to this favorite breakfast dish:
French Toast with a Spin
2 slices of your favorite GF bread
2 TBSP of coconut oil (I recommend you use unrefined)
1/4 c. of almond milk
1/2 tsp vanilla
1/4 tsp of cinnamon
1/4 tsp of nutmeg
Mix all ingredients with a fork except coconut oil. Melt coconut oil and add to mixture. Mix together. Dip bread in mixture. Place bread in hot skillet and cook. After a few minutes flip bread and cook on opposite side. There you have it! A quick and simple breakfast you can enjoy any day of the week.
Note: Coconut oil will get hard so it is important you don’t let it sit for a long time.
The apartment smelled great, all the flavors paired well and I loved how the coconut oil made the french toast crispy. It was a great way to start my day!
Have you cooked or used coconut oil before?