Chef Mareya’s Triple Berry Stuffed French Toast On San Diego 6 News

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Chef Mareya, The Fit Foodie’s

Triple Berry Stuffed French Toast Recipe

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Made with sprouted bread, almonds as a dip and a reduced fat filling, this super nutrient dense French Toast is balanced to keep you satiated and very happy.

Watch my segment from San Diego 6 News below!

 

Ingredients:

Serves 2

  • 1/2 Cup slivered blanched almonds (no skin)
  • 1 Cup water
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon stevia powder
  • 1/2 teaspoon pure vanilla extract
  • Pinch of sea salt
  • 4 pieces Ezekiel 4:9 Sprouted Cinnamon Raisin Bread
  • 1 tablespoon raw coconut oil

 

Filling and Topping

 

  • 2 tablespoons Blue Isle Blueberry Mediterranean Yogurt Spread
  • 2 squares dark chocolate (70% cocoa or more)
  • 1 Cup mixed berries: strawberries, blueberries and raspberries, washed with EAT CLEANER Fruit + Vegetable Wash
  • 2 teaspoons shaved unsweetened coconut flake

 

Directions:

1) In a blender, combine almonds, water, cinnamon, stevia, vanilla and sea salt until liquefied. Let stand for about 5 minutes.

2) Pour mixture into a bowl. Dip bread until well saturated but not soggy. Carefully remove so bread doesn’t fall apart.

3) Over medium high heat, melt coconut oil on a griddle or a flat sauté pan. Cook bread on both sides until golden brown.

4) Assemble stuffed French toast as follows: Place a piece of bread on a plate, add 1 tablespoon Blue Isle Blueberry Mediterranean Yogurt Spread, 1 tablespoon mixed berries, 1 square dark chocolate chopped into pieces. Top with one more slice of bread and a few spoons of berries and a teaspoon of coconut.

Enjoy warm!

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