Banana Bread French Toast

Consider your Mother's Day breakfast plans sorted. Dreamy French Toast meets Sunday morning classic Banana Bread to create a breakfast guaranteed to bring a smile to your favourite mum's face. This may look super fancy, but we promise you won't be slaving over a hot stove for too long, meaning more time to spend with Mum (win-win)!

Ingredients

3 eggs

125 ml Coconut Milk

1 tbsp butter

8 slices GF Banana Bread

Punnet of raspberries

Mixed berries, to serve

Sliced Almonds

PRODUCTS

1 tbsp The Wholefood Pantry Maple Syrup, if wanting sweeter

1 tsp Thriving Protein Smooth Vanilla

¼ cup The Wholefood Pantry Hemp Seeds

¼ cup The Wholefood Pantry Chia Seeds

The Wholefood Pantry Pink Himalayan Crystal Salt

Method

1. Make your raspberry chia jam.

2. Whizz chia seeds to powder then add to a ¼ cup of water, allowing the chia to become a gel. Mash a punnet of raspberries with a fork in a small bowl and add chia gel 1 tsp at a time and mash together until you have a jam consistency (note: you will have chia gel left over, put aside and use at a later time).

3. To make your banana bread french toast place eggs, coconut milk, maple syrup and vanilla protein in a medium bowl and whisk to combine.

4. Heat a large frying pan over a medium heat and melt butter.

5. Dip banana bread slices in egg mixture, sprinkle with hemp seeds and cook for 4 minutes each side or until golden.

6. Divide toast between plates and drizzle with chia jam, top with toasted sliced almonds, extra maple syrup and fresh berries to serve.