Banana Stuffed French Toast
Fill the tank before a big workout with this sambo.
What’s in it ?
Spelt Wholemeal spelt has 20 per cent more protein and up to 65 per cent more amino acids than traditional wheat bread.
Almonds are packed full of protein + good monounsaturated fats that can help lower cholesterol and keep you fuller for longer.
Cottage cheese is low in fat but high in protein, which helps support your immune system and repair muscle.
Banana is great source of potassium – an essential mineral for maintaining normal blood pressure and heart function.
Cinnamon helps manage blood sugar levels and the odour of this sweet spice boosts brain activity.
Honey – Opt for manuka honey, which boosts energy and supplies antioxidants and immune boosting compounds aplenty.
Eggs are a great non-meat source of protein containing all the essential amino acids needed for growth and repair.
2 slices wholemeal sourdough spelt bread ( or other good quality bread such as soy + linseed, gluten free, rye, almond etc )
1 teaspoon almond butter
2 tablespoons cottage cheese (omit if dairy free )
1 banana, sliced or smashed
Pinch cinnamon
a little manuka honey (optional)
1 organic / free range egg
40 ml milk (dairy, coconut, almond, soy)
1/4 teaspoon vanilla bean paste
Spread one side of the sourdough with almond butter and the other side with cottage cheese.
Top the almond butter side with sliced banana, a sprinkle of cinnamon and a small drizzle of honey.
Sandwich together firmly.
Beat egg, milk + vanilla.
Dip sandwich in the egg wash and allow the bread to soak it up.
Cook over a low – medium heat on both sides until Golden, crisp and heated through.
NOTE: To avoid soggy sandwich syndrome : It’s important to cook the French Toast for about 5 minutes each side and make sure it’s well heated through. What i sometimes like to do is firstly cook on the stove top then pop the whole pan into the oven – allowing the Stuffed Toast to fully heat through lovely, warm and toasty.
NOTE: Great cooked in a sandwich press – omit the egg wash and toast until golden and heated through.
Serving suggestion: replace honey with whole fruit blueberry jam + add fresh blueberries.
Grain free option: Warm banana in a pan with a little orange + honey – Serve with a spoonful of cottage cheese and roasted flaked almonds.
Protein: 21.2 g
Carbs: 49 g
Fat: 8.8 g
Calories : 361 / 1510 kj
Thank you so much for these amazing recipes Teresa. I can’t believe how many ideas you come up with!
Will you be attending the Gluten Free Expo in Sydney in August? I hope so; it would be wonderful to meet you.
Thanks Margaret ! I’ll be cooking for the organic expo and lifestyle show at Darling harbor Sydney in August. But will definately pop into the gluten free show and have look around.
Thanks Teresa. Looks like I’ll be attending the Organic Expo in August!
I would eat at your cafe every week if I lived close enough. It’s around a 3 hour drive and I’m currently negociating a day out with some friends.
Yuuum Teresa! That sounds spectacular!! Can I ask Teresa, what are some non-meat sources of protein to fill a light sandwich? I’m struggling to find enough protein!! I add nuts as snacks, tofu at dinner but I eat lightly during the day and need a light spread/filling for a lunch sandwich? Thank you
Hey Lauren, top 4 non-meat protein sources are:
1 beans / lentils (white beans, kidney, adzuki, chickpeas, endaname, red, green brown lentils) soak in H20 overnight and cook.
2 Dairy / eggs / fish : Complete protein ( which means it contains all the essential amino acids for health.)
3 tofu and tempeh which is fermented tofu – tastes wonderful. look for organic and avoid eating GM soy.
4 Nuts / seeds : nut and seed butters make great filling for sandwiches.
Lunch suggestions could include – white bean patte or hummus – sardines or hard boiled organic eggs with some fresh herbs + avo.
tempeh marinated in tamari and mirin then caramalized on a pan until golden..can eat cold or hot.
Earth burger made from sunflower seeds, walnuts, veggies and made into patties…
Thank you so much Teresa! Just had a beautiful organic hard boiled eggs, organic avo and corriander on organic wholegrain spelt toast — yuuuuum!!! Thank you so much
Hi Teresa, I have seen you suggest cannelini beans as a substitute for riccotta in savoury dishes.. can’t wait to try this out! I have been searching for aaages for a dairy free substitute for cottage cheese in sweet dishes.. can you please help me out? Love love loving your delish recipes xx
Hi Theresa – I’m gluten free by choice, and am wondering if buckwheat sourdough is also a good option to substitute for not only this recipe but a couple of your others? x
Of course you can. Buckwheat is lovely with banana
This is my favourite breakfast…Love your food… thank you
hi teresa, just wondering if rye is wheat free? i make a bread with wholegrain organic rye flour, but im not to sure
thanks. x
Hey Caitlin….Rye Bread can be made with either 100 % Rye which is wheat free but not gluten free. However most rye breads sold commercially (around 80 % of them have wheat added to lighten them up a little so as not to make them as dense. I absolutely love 100 % rye. If you can find a bakery that make a lovely 100 % rye that’s great…Sonoma bakery here in Sydney have a great one and so do Brasserie Bread I think. if buying from supermarkets, just check the ingredients on the back label. TX
If you make your own Caitlin, well that’s even better xx