This is a great, filling breakfast recipe and a great way to use day old bread. This recipe is heart healthy, the strawberry sauce is full of vitamins, minerals and antioxidants. I used artisan whole wheat bread, but you may use your favorite whole wheat sliced bread. I also lightly toasted the slices before dipping into the batter.

8 slices whole wheat bread

1 cup almond milk

2 ripe bananas

2 Tbsp cornstarch (non-gmo)

1 tsp almond flavoring

1 tsp vanilla flavoring

1 tsp coriander

Pinch cardamom

Pinch sea salt (opt)

 Sliced up bread


Blending ingredients:


Dipping bread in batter


Cooking toast


Done :)

Toast bread slices slightly, to prevent bread from being soggy and set aside. Preheat oiled skillet on medium heat.  Place remaining ingredients into a food processor (except the oil) and blend until smooth. Pour batter into a shallow container. Dip each slice into batter and coat completely removing excess. Cook each slice for approximately 2 minutes on each side until golden brown. Serve with strawberry sauce.

Strawberry Sauce

1 ½ cup strawberries

¼ cup agave chopped

1 ½ tsp tapioca starch (may use cornstarch or arrowroot)

Place strawberries in a saucepan along with agave and tapioca starch sprinkled on top. Stir and crush to release the juice of the strawberries. Cook on medium to low heat, stirring until it thickens.