Weekend breakfast or brunch is a labour of love. Sleeping in, a slow start to the day and a wholesome, complete, maybe a little sweet meal! My husband and I love putting a little extra effort into poached eggs, pancakes or the recipe I am going to share with you today… French Toast!
The main challenge with the breakfast meal is protein. When I see clients and assess their intake, it’s one of the first goals we set – to balance out the breakfast meal. People often struggle with morning protein, if it’s not eggs – what else can you have? Well there are lots of lovely proteins you can include in your breakfast, in addition to eggs of course.
Here are my top 3 breakfast protein recommendations:
- 2 to 3 Tbsp hemp seeds in a smoothie
- 2 to 4 Tbsp pecans or walnuts in your oatmeal or cereal
- Lactose-free yogurt with your granola and berries
So back to the Banana French Toast! I use Silver Hills or Udi’s bread because it is the most delicious and doesn’t taste all ricey like most gluten free breads. The Silver Hills brand is also packed with protein with 5 g per slice and part of that is inulin – so if you have a problem with this FODMAP, be careful with this bread as it may cause some symptoms. Have it alone first to assess symptoms and then try it in this recipe! The Udi’s is nice as well because it’s fluffier, so absorbs more egg – I think it makes a French Toast very close to the regular white bread variety.
Low FODMAP Recipe: Cinnamon Banana French Toast
1 egg, scrambled
1 tsp cinnamon
2 slices low FODMAP bread (most gluten-free varieties will be well tolerated)
Pat of margarine or Tbsp of canola oil
2 tsp maple syrup
2 Tbsp pecans, crumbled
1/2 banana, sliced
Scramble the egg in a wide, flat bottomed bowl (think pasta plate) along with the cinnamon.
Place the bread one slice at a time in the egg, flip to cover the entire slice. Make sure each of the slices soak up all the egg so none is leftover.
Warm a non-stick skillet over medium heat and add your cooking fat of choice (margarine or oil). Place the egg soaked bread on the skillet and cook 2 to 3 minutes per side until slightly brown and toasty. Flip and cook the other side.
Serve with maple syrup, pecans, and bananas.
Much love & good eating,
Stephanie