Abbey Sharp’s Sprouted Rye & 12 Grains 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.

10 min

45 min

4 Servings

Made with Sprouted Rye & 12 Grains Bread

Ingredients

French Toast:
8 slices Stonemill^® Bakehouse Sprouted Rye & 12 Grains bread
2 tablespoon (30ml) ground white chia seeds or flax meal
1 tablespoon (15ml) maple syrup
1 cup (250ml) vanilla unsweetened almond creamer
1 teaspoon (5ml) vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Chocolate Sauce:
1/2 cup (120ml) vanilla unsweetened almond creamer
1/2 cup (100g) dark chocolate chips
1 teaspoon (5ml) cinnamon
1 tablespoon (15ml) maple syrup
1/4 -1/2 teaspoon Ancho chili Powder, to taste (optional)
1/4 teaspoon sea salt
Crust:
1/4 cup (50g) granulated sugar
2 tablespoon (15g) brown sugar
1 teaspoon (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.