Wednesday, September 7, 2011
Sunflower Seed French Toast Sticks (gluten free, grain free, dairy free)
I made this Sunflower Seed Bread last night and then cut it into sticks and made French Toast out of it.
Sunflower Seed Bread
(original cake recipe from the Internal Bliss cookbook)
2 1/2 cups of Sunflower Seeds (soaked and wet)
2 Tbsp Coconut Oil
1/3- 1/2 cup Honey (used 1/3 of a cup)
2 Tsp Cinnamon
Soak your sunflower seeds for 8 hours in 5 cups of filtered water with 1 Tbsp of sea salt. Drain out through strainer and rinse with filtered water.
Preheat the oven to 350.
Grind the sunflower seeds into a paste in your food processor.
Add the rest of the ingredients and process until smooth.
Pour mixture into greased 8X8 baking dish or 9 inch cake pan
Bake for 50 minutes or until knife comes out clean.
Let cool some before removing from pan (has a tendency to want to stick). While still warm loosely cover with plastic wrap and let cool completely.
French Toast Sticks
Cut the Sunflower Seed Bread in half lengthwise.
Then cut off stick size slices. Dip into a batter of 2 beaten eggs combined with an 1/8-1/4 cup of milk of choice (I used homemade coconut milk). Turn to coat all sides. Cook in hot pan in lots of oil or butter (I used coconut oil). Turning until all four sides are golden brown. Serve with your choice of toppings. (We used a drizzle of maple syrup.)
These are very filling. My kids and I ate only two each along with a fried egg.
(Buddy ate two french toast sticks with a fried egg, and his cup of beef bone broth. He could barely finish the second toast stick. )