One thing I discovered (though I’d already suspected it) while participating in the Green Smoothie Challenge: I eat too much bread. It’s not that I felt a dramatic physical difference; I just felt lighter and just a little bit better. So I’ve committed to reducing my bread/grains/carbs intake. That doesn’t mean, however, that Sunday morning breakfast is getting kicked to the curb, no sirree Bob. I’m nothing if not a deeply flawed human. May I present: French toast.
Chocolate-Cinnamon-Orange Cashew French Toast
4-6 slices thick, whole-grain bread (I let mine sit out overnight uncovered)
1/4 cup cashews, soaked for a few hours
3/4 cup almond milk
1/4 tsp. ground cinnamon
1 tbsp. unsweetened cocoa
1/2 tsp. vanilla extract
zest of 1/2 an orange
sweetener to taste (I used a few dashes of stevia powder)
cacao nibs, optional
sliced strawberries, optional
Rinse and drain the cashews, then put into a blender along with everything but the orange zest. Blend until very smooth – give it a minute or two. Pour the mixture into a deep-sided baking pan and stir in the orange zest.
Heat a large cast iron or non-stick skillet over medium heat. I spritz mine very lightly with oil.
Dip the slices of bread into the chocolate-cashew mixture and then carefully place in the heated pan. Brown on one side – be patient and don’t cook to quickly. Then gently flip and brown on the other side. Keep toast warm in a 200F oven while you cook the remaining slices.
Serve with cacao nibs, strawberries and warm maple syrup.