French Toast with Matcha Caramel Sauce Recipe

INGREDIENTS Sauce: 1/4 cup Maple Syrup 2 Tbsp Coconut Cream (from the top of a full-fat coconut milk can) 3/4 tsp Navitas Organics Matcha Powder Pinch Sea Salt Toast: 4 slices Bread of choice 2 Eggs 1/4 cup Unsweetened Almond Milk 1/4 tsp Vanilla Extract 1/2 tsp Cinnamon 1 Tbsp Coconut Palm Sugar Pinch Sea Salt Coconut Oil or Ghee, for cooking	DIRECTIONS Matcha Caramel Sauce: In a small saucepan over medium heat, bring maple syrup to low boil and reduce heat to a simmer. Cook, stirring occasionally, until reduced by half, about 5-7 minutes. Remove from heat. Whisk in coconut cream, Matcha and salt. Transfer to a heat-proof container and refrigerate about 30 minutes. French Toast:* In a large bowl, whisk together eggs, almond milk, vanilla, cinnamon, coconut palm sugar and salt until golden brown. Lay one slice of bread flat in mixture and soak for about 1 minute, then flip and soak other side. While bread is soaking, melt coconut oil or ghee in a large skillet over medium-high heat. Remove bread from mixture and place onto hot pan. Cook until browned, about 1-2 minutes. Flip and cook other side. Repeat with all remaining bread. Drizzle Matcha Caramel Sauce over top 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 of Pollinate Journal

INGREDIENTS

Sauce:

1/4 cup Maple Syrup

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

3/4 tsp Navitas Organics Matcha Powder

Pinch Sea Salt

Toast:

4 slices Bread of choice

2 Eggs

1/4 cup Unsweetened Almond Milk

1/4 tsp Vanilla Extract

1/2 tsp Cinnamon

1 Tbsp Coconut Palm Sugar

Pinch Sea Salt

Coconut Oil or Ghee, for cooking

DIRECTIONS

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

Remove from heat. Whisk in coconut cream, Matcha and salt. Transfer to a heat-proof container and refrigerate about 30 minutes.

French Toast: In a large bowl, whisk together eggs, almond milk, vanilla, cinnamon, coconut palm sugar and salt until golden brown.

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

Remove bread from mixture and place onto hot pan. Cook until browned, about 1-2 minutes. Flip and cook other side.

Repeat with all remaining bread. Drizzle Matcha Caramel Sauce over top 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 of Pollinate Journal