Sweet or savory? Sweet or savory?
Possibly one of the most difficult questions I face each weekend. I can never make up my mind when I’m faced with the choice between eating something sweet or savory for brunch. Luckily I have friends who struggle with the same question and we usually go halfsies to make sure we get a bit of everything.
I decided to make this last recipe of my blogiversary summer series center on my favorite meal: brunch.
And what better way to enjoy brunch than to use peaches, the epitome of summertime and sunshine. 🙂
I tend to fall on the savory side of the line, but french toast is one of those dishes that make me sway to the other side much more often than pancakes, granola, or oatmeal. I love the chewy texture of the bread combined with the heat of cinnamon, tartness of the fruit toppings and sweet syrupy touch on top.
There’s this amazing brunch spot in Philadelphia I try to visit each time I’m in town and I feel pretty comfortable saying they make the best french toast in America. In the world. In the universe. Because I’m convinced there are people on other planets equally tortured with the decision between sweet and savory on a Saturday morning while pondering brunch. It’s a universal issue.
In homage to Green Eggs Cafe in Philadelphia, home of the berry stuffed french toast and so many great memories with loved ones, I decided to make a healthier version featuring homemade gluten-free bread and peaches. Cardamom has such a unique flavor that I thought would be a great counter to the sweetness of the peaches.
Nervous about making your own bread? No worries, this is actually more of a quick bread that’s super easy. Still not convinced? You can sub in a whole wheat baguette that’s a couple of days old and still get the same amazingly yummy results!
- Antioxidants and Vitamin C. If you haven’t already noticed, brightly colored fruit available during summer are a strong source of this particular vitamin, as witnessed with the various produce I’ve featured this week. The powerful antioxidant effect available in peaches helps protect the body from illnesses and promotes quick healing. At about 19% of your DV in one serving, peaches are a great way to gain these antioxidant benefits.
- Cardiovascular Health. Peaches are a low calorie food with phenolic compounds that researches suggest may help lower cholesterol and other symptoms leading to diabetes and high blood pressure. Additionally, peaches are a good source of niacin (aka vitamin B3), vitamin E, and potassium which can also improve cholesterol levels, lowering unhealthy LDL levels and the risk for cardiovascular disease.
- Organic and local is always better. Peaches peak in July and August and are best purchased from local farmers. Once they’re soft, they’re very perishable and difficult to ship. Leave unripe peaches on your counter until soft and then eat immediately. Avoid bruised fruit.
Coconut Flax Bread
- ½ cup coconut flour, sifted
- ½ cup ground flax seeds
- ½ tsp salt
- 1 tsp baking soda
- 5 eggs
- ¼ cup coconut oil, melted
- 1/8 cup almond milk
- 1 tsp apple cider vinegar
- ½ tsp ground cinnamon
- 3 peaches, cored and sliced
- 1 tbsp brown sugar
- ½ tsp ground cinnamon
- ½ tsp fresh lemon juice
- 2 eggs
- ½ cup vanilla almond milk, unsweetened
- ¼ tsp ground cardamom
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tsp brown sugar
- 1 tbsp coconut oil, melted
- Optional: Maple syrup and greek yogurt for topping
- 8″x 4″x 2½” loaf pan
- 2 frying pans, 1 small and 1 medium
1. Prepare ingredients and grease loaf pan for bread. This step can be done 1 or 2 days before. Preheat oven to 325°F. Combine all the dry ingredients in one bowl and all the wet ingredients in another bowl. Add the wet to the dry and mix well. The batter will be thick by the time you’re done. Add batter to greased loaf pan and place in heated oven. Bake for about 40 minutes or until a tester comes out clean. Let the bread cool completely before removing it from the pan. *Note: Since this is gluten-free bread, the loaf will not rise like regular wheat-based breads. Doesn’t make it any less tasty, but you should have a heads up!
2. Heat a small saucepan or frying pan over low to medium heat. Add sliced peaches, spices, sugar, and lemon juice. Stir until the peaches start to disintegrate and the juices are bubbling. Remove from heat.
3. Cut thick slices of cooled coconut flax bread. Mix french toast ingredients in a shallow bowl. Add bread slices and cover with mixture on all sides. Allow it to soak while heating a medium frying pan with coconut oil over medium heat. One hot, add up to 3 slices to the pan with tongs. Cook on each side for about 3-4 minutes or until slightly browned.
4. Arrange toast slices on a plate, top with peaches, syrup and yogurt. Sprinkle ground cinnamon on top. Serve!
Not to toot my own horn here, but this was pretty damn good. Definitely worth another round next weekend…and maybe the one after that. 🙂
Did you know?
Peach pit fibers were used in World War I as a component of gas masks worn by soldiers to protect them from chlorine gas attacks. Don’t eat the pit though! The pits have traces of cyanide according to scientists.
It’s been a blast coming back to the kitchen and sharing some of my cooking experiments with all of you. I started this blog with the idea that I could prove how easy it can be to prepare some truly delicious food that’s healthy and fun to make. I hope that I’ve inspired some of you to find that out on your own. At the very least, I hope I’ve managed to keep you entertained.
A million thank you’s for helping me celebrate my blogiversary. Until next time, remember to keep paying it forward and stay healthy! 🙂
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