French Toast with Matcha Caramel Sauce Recipe
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?
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
4 slices Bread of choice
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
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