Banana Coconut French Toast
French toast seems like such great breakfast idea for camping – except for all the refrigerated items you need to bring along. Of course, milk, butter, and eggs will hold up just fine in a cooler. And if you travel with a cooler that’s great. But we’ve spent a lot of time traveling without a cooler so we know how limited that can be.
And that got us thinking: Do you really need milk to make French toast? What about the butter and eggs? Is there a way to do this using shelf-stable ingredients?
Turns out vegans have been making French toast for a long time. And none of the ingredients they use need to be refrigerated. So we borrowed a few ideas and wrapped them up into a camping version of French toast.
INGREDIENTS :
- 1 lb loaf crusty French bread, cut into 1" slices
- 1 very ripe banana
- 1 (14 oz) can coconut milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- coconut oil
TO SERVE
- warmed maple syrup
- fresh blueberries
- shredded coconut flakes
INSTRUCTIONS :
- In a container large enough to accommodate a slice or two of bread, mash the banana until it's smooth. Add the coconut milk, cinnamon, vanilla extract, and salt and whisk to combine. You want this batter to be as smooth as possible.
- Heat 1 tablespoon coconut oil in a skillet over medium heat.
- Dip a slice of bread into the batter and let it soak for a few seconds on each side. Let the excess drip off and then fry it in the skillet until golden and crispy on each side, about 3 minutes per side.
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get full recipes : freshoffthegrid.com