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Coconut Sugar French Toast with Matcha Caramel Sauce

The perfect recipe for a decadent morning—and you'll still get your superfoods in! The Matcha Caramel is pure magic, combining Matcha's rich earthy flavor with the sweet depth of maple syrup, and made with zero refined sugar to boot. We wouldn't have it any other way; would you?



¼ cup Maple Syrup

2 Tbsp Coconut Cream (from the top of a full-fat coconut milk can)

¾ tsp Navitas Organics Matcha Powder

Pinch sea salt


4 slices Bread of choice

2 Eggs

¼ cup Unsweetened Almond Milk

¼ tsp Vanilla Extract

½ tsp Cinnamon

1 Tbsp Navitas Organics Coconut Palm Sugar

Pinch sea salt

Coconut Oil or Ghee,  for cooking


Make the Matcha Caramel Sauce*: In a small saucepan over medium heat, bring the maple syrup to a low boil and then reduce heat to a simmer. Cook, swirling occasionally, until reduced by half, about 5-7 minutes.

Remove from heat. Mix in the coconut cream. Add Matcha and salt, and whisk until thoroughly combined. Transfer to a heat-proof container and let cool in the fridge until thick and syrupy, about 30 minutes.

Make the French Toast: If your bread is not day old, dry out the slices in a 350°F oven for 15 minutes.

In a large bowl with a wide bottom (or a saucepot), whisk together eggs, almond milk, vanilla, cinnamon and salt until the sugar dissolves, and the mix looks golden brown.

Lay one slice of bread flat in the egg mixture and let it soak for about 1 minute, then flip and soak the other side. While the bread is soaking, melt coconut oil or ghee in a large skillet over medium-high heat until piping hot.

Gently remove the bread from the egg mix and let any excess liquid drip off. Place it into the hot pan and let it cook, undisturbed, until nicely browned, about 1-2 minutes. Flip and cook the other side.

Repeat the process with remaining bread.

Finish off with a generous drizzle of Matcha Caramel Sauce and enjoy!

*Leftover Matcha Caramel Sauce will keep in the fridge for a few weeks. Enjoy over ice cream, yogurt, fresh fruit and baked goods.


Submitted by Meredith Rosenbluth