Pb&J French Toast

³ Description

This recipe combines two of my favorite things, transforming a couple of less-than-healthy childhood treats a guilt-free breakfast.

² Ingredients

•  0.125 serving (serving = 2 tbsp) Hodgson Mill Milled Flax Seed
•  1/4 cup Egg White
•  1/2 tsp Cinnamon
•  1/2 tsp Vanilla Extract
•  1/4 cup Raspberries
•  1 oz Water
•  0.125 cup Peanut Flour (Low Fat)
•  2 serving (serving = 2-4 drops) Whole Foods Market Liquid Stevia Drops
•  1 serving (serving = 1 slice) P28 High Protein Bread

q Directions

For the Toast:
1 large or 2 small slices of bread
1/4 C egg whites
1/8 C water
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp butter extract
5-6 drops liquid Stevia (or other sweetener)

For the Jelly:
1/4 C raspberries
1/8 tsp xanthan gum (optional)
2 drops lemon liquid stevia (optional)

For the Peanut Butter:
2 T peanut flour
2 T liquid
1 tsp ground flax
1/4 tsp almond extract
2-3 drops vanilla liquid stevia

For the Toast:
In a wide bowl, beat together egg whites, water, cinnamon, extracts, and sweetener.
Over medium-low heat, heat pan coated with a thin layer of oil or PAM.
Place the bread into the bowl, letting it soak up egg mixture for a few seconds, then carefully turn to coat the other side.
Transfer bread slices to pan, heating slowly until bottom is golden brown. Turn and brown the other side.

For the Jelly:
In a small bowl, mash berries until only small pieces remain. Add sweetener and gum (if using), and mix together.
Microwave until warm, ~10 seconds.

For the Peanut Butter:
In a small bowl, mix together all ingredients.

Plate the toast and top with your PB&J. Add syrup, if desired. Devour.

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