French toast with ricotta and banana – gluten free
I had been eying up the french toast recipe in Teresa Cutter’s 80/20 Diet cookbook for awhile now and finally got around to making some on the weekend.
The recipe called for blueberries but unfortunately they are no longer in season so I decided on raspberry’s instead (which in the end were only a few dollars cheaper!). The second time I made this french toast I left the berry’s out altogether as they didn’t add much to the flavour (however the photo with the berry’s looks much better hence still including it).
The great thing about this french toast as you only use the egg whites (not the whole egg) which as you probably guessed from the name of the cookbook is done for health reasons, however I found that this helped enhance the flavours of the other ingredients.
If your mouth is watering for this french toast why not give it a go:
- 2 slices gluten free bread (my favourite is Lifestyle Bakery’s Chia Seed loaf)
- 2 egg whites
- 2 tbs milk
- 1 tsp vanilla essence
- 1 tbs light ricotta cheese
- 1 banana, mashed
- Mix the egg whites, milk and vanilla essence in a bowl
- Soak the bread in the egg white mixture
- Fry the bread on a medium heat until cooked
- Spread with ricotta, banana and sprinkle cinnamon on top
- Serve and enjoy!
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