[Today is my first day of vacation in Saint Augustine, Florida. While I’m away for the weekend, I’ve asked a couple of friends to fill in for me on my blog! Today’s post is from my good friend C.J.’s blog, Tumbling Gluten Free. If you like what you read, go check out her page!]
Spend time on yourself. Being celiac has made me slow down. Before, I rather had the tendency to run roughshod over myself at madcap speeds — raw bagel snatched on the way out to fencing practise; noshing but forgetting supper; leaving for a day without packing a lunch, or supper.
Breakfast could be hardest.
But having celiac has given me the opportunity to re-examine that behavior; and oy, it didn’t work so well. It certainly doesn’t work when I need to maintain a wheatless, uncontaminated, gluten-free and dairy-free diet.
Out of that introspection, Chocolate Stuffed French Toast (GF, DF, Soy-free) was born.
It’s also a good balance between self-care and gentleness and self-indulgence. I find one can indulge fairly easily these days — although perhaps not while shoe-stringing it budget-wise. But it’s harder to eat consciously, slowly, gently, and with friends.
This recipe takes a little preparation time. But it is cheap, easy, and makes a mouth-watering slow Sunday breakfast with family or friends. It’s a beautiful blend of chocolate and vanilla undertones shot with a zing of yogurt-vinegar, and sweetened (and textured) with the banana and diced apple!
Ingredients:
Filling–
1 tbsp almond butter
1/2 tbsp PB (Maranatha Crunchy is my first choice)
1 tsp cocoa powder
1 tsp vanilla extract (GF)
water (to adjust consistency)
1 dash stevia powder
Egg mixture–
1 large organic egg
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
dash stevia or agave nectar
1 tbsp GF flour of choice (coconut is sweet and sticky; works wonders)
2 slices Udi’s Wholegrain bread
1/2 large ripe banana, peeled, sliced
1/2 large apple, diced
For topping–
1 tbsp pumpkin puree
1 tsp apple cider vinegar
1 tsp sugar or dash stevia
2 tbsp mashed ripe banana
dairy free yogurt (optional)
vanilla/cinnamon to taste
Directions:
Topping– Mash all together well, and set in freezer to chill until just hardened.
Filling– Add cocoa powder and vanilla to a small bowl; spoon in nut butters and mash, adding water until creamed to frosting consistency. Set aside.
Egg mixture– Add all ingredients to a round mixing bowl; beat egg well, and then soak each slice of bread until no longer “dry”. (Sometimes, I toast the bread with cinnamon before soaking it — the toasted bread holds together a bit better, but more, it really crisps up on the pan afterward).
Set both slices on an oiled, heated frying pan or griddle, medium heat. Toast until browned, flip. Spread one slice with chocolate filling, then layer bananas on top. Sandwich other slice on top.
Serve warm with left-over bananas, diced apple, and frozen topping spooned over the top.
I rather like adding a pancake or two on the side (recipe to come) or a fried egg or sweet omelet (Japanese-fusion Sweet Omelet). It’s lovely with Rooibos tea or early grey.
And it takes a bit of time, and it gives a bit of time, and it’s worth the time to sit and eat it peacefully and slowly, and enjoy the chocolate, tea, gluten-free — and company!
[C.J. Williams is a freelance writer and advocate for human rights. She is currently walking from Belfast to Dublin to support the Irish people in their commitment to protecting human life through all stages of development, regardless of use, disability, sex, or race. When not blogging about her gluten free lifestyle, she acts as Social Media Coordinator at the youth non-profit, Survivors of the Abortion Holocaust, which is co-sponsoring the Prayer Walk For Justice to Keep Ireland Abortion Free.]
