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Churro French Toast
Churros for breakfast! But instead of the traditional fried dough variety, we’ve packed this morning meal with nutrition using our Sprouted Rye & 12 Grains bread.
Preparation time
10 min
Total Time
45 min
Servings
4
Servings
Made with Sourdough Sprouted Rye & 12 Grains Bread
Ingredients
- French Toast:
- 8 slices Stonemill® Sourdough Sprouted Rye & 12 Grains Bread
- 2 tbsp (30ml) ground white chia seeds or flax meal
- 1 tbsp (15ml) maple syrup
- 1 cup (250ml) vanilla unsweetened almond creamer
- 1 tsp (5ml) vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Chocolate Sauce:
- 1/2 cup (120ml) vanilla unsweetened almond creamer
- 1/2 cup (100g) dark chocolate chips
- 1 tsp (5ml) cinnamon
- 1 tbsp (15ml) maple syrup
- 1/4 -1/2 tsp Ancho chili Powder, to taste (optional)
- 1/4 tsp sea salt
- Crust:
- 1/4 cup (50g) granulated sugar
- 2 tbsp (15g) brown sugar
- 1 tsp (5ml) ground cinnamon
- Oil or butter of your choice for pan-frying
Directions
- In a pie plate or baking dish, mix together flax meal, maple, almond creamer, vanilla, cinnamon and salt.
- Set in the fridge for 20 minutes.
- While the flax egg mixture is thickening in the refrigerator, make the chocolate sauce.
- Heat the almond creamer in the microwave in 30 second intervals or in a small saucepan until simmering.
- Add the chocolate chips, cinnamon, maple, chili powder (if using) and salt, then stir until the chocolate is melted.
- Set aside and keep warm.
- In another plate or dish, combine the granulated sugar, brown sugar and cinnamon.
- Submerge the bread into the flax egg mixture on both sides for 10 seconds per side
- Heat a griddle or large nonstick pan with the oil or butter over medium heat.
- Add the bread and cook on each side for about 3-4 minutes.
- Immediately coat in the cinnamon sugar.
- Serve warm with a drizzle of the chocolate sauce.
