1 cup - canned coconut milk
1 Tbsp - ground flaxseed
1 tsp - vanilla extract
1 tsp - ground cinnamon
5 thick slices - day old bread- cut into wide strips
coconut oil- for the pan
2 cups - frozen berries- slightly thawed
1/2 tsp - ground cinnamon
1/2 tsp - vanilla extract
- In a large, shallow bowl, whisk together the coconut milk, flaxseed, vanilla, and cinnamon. Let sit for 5 minutes while you slice the bread.
- In a large pan, heat the olive oil over medium heat.
- Dip a strip of bread into the coconut mixture, then place in a hot skillet. Repeat with more strips, taking care not to crowd the pan.
- Cook for 1 to 2 minutes per side, until golden brown.
- Remove the french toast strips from the pan, and repeat with remaining bread slices.
- Serve immediately as is or with quick berry syrup for dipping!
- In a small saucepan over medium heat, place 1/3 cup of water, the berries, cinnamon, and vanilla and bring to a boil. Using the wooden spoon, gently smash the large berries.
- Reduce the heat to medium low and simmer for about 10 minutes, stirring occasionally, until the syrup has reduced and thickened. The syrup should be thick enough to coat the back of the spoon.
- Enjoy with French Toast Fingers.