Maybe it was because today was the first day in over a week that I wasn’t awoken by a stream of sunshine. Or maybe it was because I’ve been out of these scones for days now and I’m going through withdrawl. But for one reason or another I woke up this morning with an insatiable hankering for a sweet & tropical saturday stay-at-home brunch. Prepare yourself for the AWESOMENESS that IS….
Coconut “Double Dipped” French Toast
with Grilled Mango Compote
- 1 whole wheat English muffin or 2 pieces whole wheat bread
- Coconut oil (or earth balance/butter) for frying
- 1 egg + 1/4 cup egg white, beaten OR 1 very ripe mashed banana**
- ¼ cup milk of choice (½ cup if using banana)
- 1 tsp vanilla extract
- Sprinkle of cinnamon
- 1 tsp honey or agave
- 1 tbsp coconut flour (can sub for another type of flour or you can make it yourself by finely grinding shredded coconut in a coffee grinder!)
- 1 tbsp shredded coconut
- 1 tbsp raw sugar/brown sugar/sucanat
- Extra cinnamon (if desired)
In a medium sized bowl, beat together eggs (or mashed banana), milk, vanilla, cinnamon & sweetener. Dredge your bread in the wet mixture until coated and soaked through. Sear soaked bread in a little coconut oil, earth balance or butter on a griddle or pan at medium heat until just browned. (DIP NUMBER 1)
Place grilled bread back into the wet mixture (DIP NUMBER 2) and set aside. Stir together flour, coconut, sugar and extra cinnamon. Spread out on a shallow dish. Remove bread from egg mix and transfer into the flour and coconut batter, turning until lightly coated. Return to pan (adding an extra tsp of oil if necessary) and cook a second time on medium heat until browned and crispy on both sides.
Top with a sprinkle of coconut and Mango Compote (Recipe Below).
**Banana works nicely as an egg replacer in this recipe – whether you’re vegan or just like the flavour! You could even mix it up by using 1/2 banana + 1 egg.
Grilled Mango Compote
Dice about a 1/2 cup of mango (thawed or fresh) into small pieces. On a medium-hot pan, cook the fruit in a little butter or coconut oil until browned, being careful not to burn. After about 2 minutes, or once fruit starts to brown, sprinkle on a little raw or brown sugar and cook an extra minute or so. Remove mango and mash slightly with a fork, adding in a little ginger and a small splash of citrus juice (orange or lemon).