The time has come for me to bite the bullet and surrender to that which every holistic practitioner has said – try cutting out dairy completely from your atopic (eczema) child’s diet and watch the drastic improvement. I did it – and it’s working. Enter coconut milk. Yummy for all.
Milk-free Favorite French Toast
Makes 4 slices.
1/2 c. whole coconut milk such as Thai Kitchen Brand
2-3 whole eggs depending on size…
1 tsp. cinnamon
1/2 tbsp. vanilla
1 tbsp. local raw honey
4 slices of extra-thick, fluffy, 100% whole wheat bread
4 tbsp. coconut oil or butter
Grade B maple syrup and butter for serving
Shredded unsweetened coconut, no preservatives added such as Bob’s Red Mill brand, optional.
Mix with a whisk eggs, coconut milk, cinnamon, vanilla, honey. Heat skillet to medium high and melt 1 tbsp. butter for each slice of bread. Dip bread into mix and coat evenly on both sides. For extra-coconutty flavor, then dip in unsweetened coconut. Cook in butter until golden brown on both sides. Reserve on a rack until ready to serve. Great with fresh milk and fruit.
-You may substitute regular milk if you don’t have coconut milk on hand. Cream (not ultra-pasteurized!) is even better…remember it’s like you’re making a custard for the bread.
-I get Thai Kitchen brand coconut milk on amazon.com’s Subscribe and Save for a very competitive price.
-Cut each prepared slice into sticks for the kids to dip in syrup – they love this!
-If you’ve been making merengues or macaroons all day and have a ton of egg yolks, they work lovely in place of whole eggs – just double the amount of egg yolks (for this recipe 4-6).