Try it on oatmeal, on pancakes or French
toast, on ice cream, or by itself — I even spooned it
onto a lightly
toasted slice of whole wheat fig & pecan
bread.
My son had two neighborhoods brother friends for a sleep - over last night, so I made French
Toast Frittata with the coconut flour
bread for breakfast this morning (
sliced or broken
bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to
bread ratio than in conventional French
Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over
onto large plate and cut into wedges for serving).
This simple dish is quick to make, and a sure success if you spread it over organic, gluten - free Jilz crackers for a simple, calorie - rich snack, or
onto a few
slices of
toasted, gluten - free
bread for savory lunchtime sandwiches!