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Carrot Cake French Toast

Posted Feb 25 2011 6:44pm
It’s days like today where I ask myself whether I need to get a life or not.

It’s days like today where after asking myself that, I counter it with “I could get a life, or I could just make this my life…”

I mean, baking for people, being my life? I don’t think I’d complain there.

Unfortunately, that probably won’t be happening any time soon, and so I just come to the conclusion that…yeah…I’m kinda lame.

And yet I’m still not complaining.

Last night, mid-dishwasher installing, I grumbled to my mom: “I’m going through withdrawals!”

of what?”

Teddie. Baking. Bruins.”

As you’ll see, I’ve taken care of the baking situation today.

It was a snowday, though, and I haven’t gained any ground in the Teddie withdrawal area.

And if it weren’t for the Bruins not playing until 10:00 tonight, I’d even be taking care of that withdrawal, too. But, since I’m lame, that’s like, what – two hours past my bed time? Something like that.

Anyways. Like any other day, it all started with breakfast.

Doesn’t everyone think to add carrots to their French toast?


Carrot Cake Flaxy French Toast with Carroty Coconut Cream

serves 1

For the French toast:

  • 2 slices cinnamon raisin bread, or other really good bread
  • 2 T. milled flaxseed
  • 1/3 c. milk
  • 1/2 t. vanilla extract
  • 1 small carrot, grated finely
  • 1/2 t. ground cinnamon
  • 1/4 t. ground nutmeg
  • pinch of ground clove
  • pinch of ground ginger
  • sweetener to taste: I added about 1/2 t. maple sugar
  • oil/earth balance/butter/spray for greasing pan (I like using a bit of Earth Balance)

Mix the flaxseed, milk, grated carrot, extract, spices and sweetener in a small dish. Make sure your dish is large enough to fit your bread in, but not so big that the mixture will be too shallow! Set this mixture aside to thicken a bit, and start preheating your pan over medium-low heat.

Once the flax mixture had thickened, submerge the first slice of bread in it, poking it down with a fork. Flip it over and repeat. Make sure the flax mixture coats the bread well – spoon some over top if you need to, and then transfer to your greased pan. Repeat the procedure with the other slice. Cook until firm on both sides.

For the coconut cream, based on Sarena’s coconut cream :

  • 2 heaping tablespoons coconut flour
  • 2 T. grated carrot
  • pinch of ground cinnamon
  • approx. 1/4 c. milk of choice
  • 1/2 – 1 T. maple syrup

Combine all ingredients, starting at 2 T. of milk and adding more until you reach your desired consistency. Adjust maple syrup amount to taste. Enjoy! 

This was printed from: HealthyExposures
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Life breakfast will never be the same.

And then I got to “work.”

One thing you may or may not know about me is that I love cereal. I have a bowl of it every night – usually a puffed cereal, and then one or two other “real” cereals on top. My favorites of late are Kashi cinnamon harvest and graham Bumpers , because I am a child at heart. Said bowls are usually has with a banana and spoonful(s) of sunflower seed butter.

Now, I just finished both of my cereals of choice, and refused myself stocking back up when I went shopping because I have two other boxes of (sub-par) cereal that need to be used instead.

These sub-par cereals are…well…really sub-par.

So when I saw Ashley’s and Mama Pea’s homemade cereals, I caved.

If I can’t buy my cereal, I’ll make it!

I followed Mama Pea’s (print-friendly) version . Unfortunately, print-friendly version had a glitch in it that made it only say 1/2 c. water. Oops. Said glitch made spreading a PITA, but to my surprise, they taste a-ok…and that just makes me that much more excited to make them how they’re intended to be made! I did add 2 T. of sunflower seed butter to the batter, too.

Next on the list was honoring a request for muffins. Applesauce muffins.

SO, I made Vive le Vegan’s Apple-Hemp Muffins – sans hemp seeds, con sunflower seeds.

I’ve only had a little bite of one so far, but I hear they’re ruhll good. Mission accomplished!

And then we had granola. Well, I made granola. I don’t know who I’m calling we – apparently I now have dual personas.

We apologize for sounding crazy.

Ashley’s banana-coconut granola. Sans coconut. Uh, do you ever start out with intentions to make one flavor of whatever, and then before you realize it, you’re totally off base with what you intended and end up making something entirely different?

No? Oh. Well, I do. I intended to make this banana peanut butter, but before I knew it I had banana maple-walnut on my hands. I’m not complaining.

My swaps:

  • sunflower seeds instead of hemp
  • 1/4 c. walnuts instead of almonds
  • no pepitas
  • 2 T. maple syrup instead of brown rice and maple combo
  • 2 x. cinnamon
  • olive oil vs. coconut
  • no shredded coconut
And yep – we’ve got clustahs.

But my absolute faaaavorite goodie of the day?

Vegan Cookies Invade Your Cookie Jars’ Coffeehouse Hermits!

They proved to be a great way to use up the random extra-bold k-cups I had leftover from a Timothy’s sampler.

These cookies are my kind’a cookies.

Not too sweet, molasses-y and coffee-y goodness.

You guys might recall that I’ll take a ginger cookie over chocolate chip any day.

Well, move over, Sparkled Ginger Cookies . You’ve got competition. Coffeehouse Hermits = now #1 on my cookie list.

Remember that flour that I had not a clue as to what it was? It’s on the right, with white whole wheat on the left.

I still have not a clue as to what it is, but I think my hunch of whole wheat pastry might be right. It looked so similar to whole wheat flour that I was worried I was sabotaging my hermits, but I just buy the big bags of King Arthur whole wheat , so there’s no reason I’d have bought whole wheat from the co-op bulk bins.

I guess it was rather brave of me to use an entire cup of it in a recipe when I didn’t know what it was, but I actually totally forgot about the “experiment” until I found this picture. So, yeah, it worked.

FWIW, I also cooked without baking soda the entire morning because I’m currently holding the box hostage in my bathroom and was too lazy to go get it.

FWIW, baking soda makes your mouth feel like you just left the dentist’s office. You’ll thank me later.

And this was definitely the prettiest occurrence of the morning. Purple potatoes + lemon juice = shock and awe.

Can anybody guess what I made?! Well, I’d tell you, but I feel like this post is already packing as many things as humanely possible into one post, so I’ll let ya’ll go enjoy your Friday nights now.

Oh, but I guess I’ll show you my amazing-yet-super-simple dinner, too:

Uhhh…yeah…I guess I need to get a life… and fine-ground cornmeal while I’m at it.

What are your plans for this weekend?

What’s your favorite way to spend a day on house arrest?

Any new favorite recipes?! Don’t hold out on me!

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