This, my friends, is a vegan recipe that I declare is better than the “original” – and this is no April Fool’s joke!
The Magic Brown Truck Fairy stopped by yesterday and dropped off a new cookbook – blog, and finally decided to break down and get the book. As I poured through it last night before bed, I had visions of wonderful breakfasts dancing in my head.. I’m a fan of the
I had some surprise good news on the scale this morning – I’ve officially lost 100 pounds since December 2009 – so I had even more reason to make a special breakfast today!
It was a bit of an adventure making this French toast; it was my first time cooking with a cast iron skillet. Needless to say, my first few pieces weren’t pretty! (That won’t stop me from eating them!) I got better at the timing and the flipping as I went along, but it’s still probably a good thing that the French toast is mostly hidden by fruit.
My only complaint aboutis that some of the recipes have a lot of things that I try to eat only in moderation – margarine (i.e. ), all-purpose flour, etc. So I decided to try to health-up the Stuffed Banana Berry French Toast recipe, and dare I say, it turned out wonderfully!
My modifications from the original recipe were to use almond milk instead of soy milk, agave instead of sugar, half whole wheat flour/half all-purpose flour instead of all all-purpose flour, and to add some ground flax seed. I also used nonstick cooking spray instead of margarine to grease the skillet.
It rolls in around 427 calories (you could lay off the fruit some to drop that number, but this is pretty much my standard breakfast, in the 400-600 calorie range).
One last note: if you’re still soaking your pancakes, waffles, and French toast in fake maple syrup (I’m lookin’ at you, Aunt Jemima!), for the love of whatever you love, stop it! Get yourself a bottle of real, 100% pure maple syrup. It tastes ridiculously better, and is – must I say it – real food, instead of a bottle full of chemicals. And you won’t need to drown your poor breakfast to enjoy it. Just a drizzle will do, because it’s so naturally sweet!