¾ cup milk
¼ cup coconut milk powder
¼ cup caster sugar
8 slices sliced gluten-free soy and linseed bread
40 g unsalted butter, chopped
4 tsp extra virgin olive oil
1 banana, sliced, to serve
coconut-flavoured yogurt, to serve
roasted coconut chips, to serve
1 punnet fresh blueberries, to serve
- Preheat oven to 180°C. Put a wire rack on a large oven tray. Whisk eggs, milk, coconut powder and sugar in a large shallow bowl. Add bread in a single layer and set aside for 10 minutes to soak. Flip bread and soak for a further 5 minutes.
- Heat ¼ of the butter and 1 tsp of the oil in a large non-stick frying pan over a medium heat until butter melts. Put 2 soaked bread slices in pan and cook for 2 minutes each side or until golden brown. Transfer French toast to prepared tray, cover loosely with foil and keep warm in the oven.
- Repeat Step 2 three more times with remaining slices, butter and oil.
- Stack French toast with banana, yoghurt, maple syrup, coconut chips and blueberries. Serve immediately.