Buckwheat and Hemp Encrusted French Toast.

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I’m very excited and honored to be an ambassador for the Whole Grain Council.  I partnered with them because whole grains are apart of a heart healthy diet.  They aren’t only healthy but they also taste great!  As a mom, I incorporate whole grains into my family’s diet each day from gluten free oats to quinoa, kamut and freekah.  I was not financially compensated for this ambassadorship and do it happily because I believe in the power of whole grains in a diet.  As a vegetarian, I eat many whole grains to fuel my very active life and my recovery from aggressive workouts. 

This recipe is super fun and a great way to get more healthy ingredients into your kids/family without them really paying attention to the ingredients.  This crunchy French Toast is great topped with fresh fruit or yogurt.  My kids devoured it!  Perfect weekend breakfast and leftovers store well in the fridge for quick weekday breakfast for on the go families.

Ingredients:

6 eggs (I used local organic, free range)
1/4 cup of almond milk (I used unsweetened vanilla)
2 teaspoons of ground cinnamon
1 teaspoon of vanilla extract or paste

Crunchy topping:
A whole grain flake type of cereal.  I used a Buckwheat/Hemp flake cereal – that you will crush down into very small pieces (I used the bottom of a glass to do this easily).  I started with half of the bag of cereal and added more as needed.

Bread:

I used a whole grain, whole wheat sliced loaf.  You can use a gluten free loaf of bread to keep this recipe completely gf if necessary.

Directions:

Heat a frying pan, cast-iron griddle or whatever you are using to fry up your French toast and place a pat of butter or coconut oil in the pan.  Let that get hot (medium flame).  In a large mixing bowl, whisk your eggs, milk, cinnamon and vanilla.  Whisk until completely combined.

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Place your cereal in a flat baking dish and crush down.

Working in a bit of an assembly line – take your bread and dip it (both sides) with tongs into your egg mixture.  Then place gently into your cereal mixture, pressing down.  Flip over and repeat on the other side.  Once done, place the bread on your griddle and cook until golden on one side, flip and repeat on the other side.  Keep warm in an oven (keep warm 170 degree setting) or serve immediately.  Wrap up any leftovers and keep in the refrigerator for 4 days.

*Disclosure:  I received a selection of whole grain products to sample but was not compensated for this post.  All opinions are expressly my own.  

— Knead to Cook

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