Certainly we all want to be a little bit healthier.
As much as I enjoy the crazy food challenges of Man vs Food and the thought of living on cheaty Chocolate Tart, my reality is not quite the same. I try to keep my food as healthy as possible 80% of the time. Ok maybe 75% of the time, to keep a happy body.
I am one of those unfortunates who went to India at 18 and messed up my stomach with 5 courses of antibiotics, so looking after my tummy is a must.
Those that can eat anything with no side-effects, you are lucky! The plus shot of my ailment is that it keeps me healthy and inspires me to come up with yummy treats that are delicious and good for you.
I certainly think the Americans have given French Toast a bad rep. Joe Jr’s Diner in New York’s Greenwich Village may have been the only place I can think of when a plate came out that wasn’t a mountain of overly rich, buttery fried toast, swimming in syrups and sauce. I’m not going to advocate the use of half a stick of butter for frying and cream in the egg batter… Although it is delicious when you are feeling particularly indulgent, because I think you should be able to have you French Toast and eat it too.
This is my take on cracking french toast. Revamped and tweaked to make it that bit more virtuous, but equally delicious. In terms of toppings, I love to laden mine with berries and maple, but you can opt for other fruit and natural sweeteners (like honey or rice syrup) if you prefer.
The 1st plate was served up with thick greek yog, maple syrup and raspberries
For the bread it is important you use a fluffy absorbent sort. Any of the harder gluten-free varieties won;t work so well. I love spelt bread. Particularly the type I buy from my local market. It is fluffy and light like a bloomer, but with a more rich, nutty taste. If you can, wherever possible, please do go for the non-processed/ most natural breads you can get hold of. A lot of the gluten free supermarket sort are filled with nasties, which are not so good for your health and wellbeing
Healthy French Toast with Raspberries and Maple Recipe
- 2 slices of Spelt Bread
- 2 free range eggs
- 3 tbs milk, of choice (i use almond milk)
- A small knob of Butter, and a little extra for serving
- to serve: maple syrup, fresh raspberries and yoghurt
Beat the eggs and milk together. Whisk until well blended and pour into a shallow bowl.
Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture.
Melt some of the butter in a large frying pan on medium high heat, so a thin film covers the surface. Add as many slices of bread into the pan as will fit at a time. Fry until brown, this should take a few minutes, then flip the bread and continue frying on the other side. If the bread sticks to the pan at any point add a little extra butter.