One of my favorite breakfasts is French Toast with fresh fruit and pure maple syrup however I rarely have it. Not because I don’t love eating it it’s how it makes me feel afterwards. I get an instant headache from the sugar in the syrup (maybe its because I use too much) which makes me cranky and I feel sluggish. I know that too much sugar plays havoc with my body so I try to avoid sugary things but sometimes I can’t help my self. When I discovered Agave syrup and started using it as a sweetener and a natural one to boot it was a wonderful surprise. I started using it in my tea, drizzled it on Yogurt, cereal, oatmeal, granola, I even started cooking with it to sweeten soups and salad dressings. Agave Syrup is a natural sweetener that is 90% fructose and is derived from the Agave plant native to Mexico. It keeps a natural low level on the glycemic index. Glycemic index indicates the amount of carbohydrates a food contains that can turn into sugar impacting your blood sugar levels.
In other words you won’t have a spike in energy followed by a let down or feel sluggish 15 minutes after you eat! Agave is super sweet so you need only little amounts!
I now have French Toast using Agave syrup and I soak the bread in low-fat milk. Now I can have French Toast more than once every couple of months. I can enjoy a slice at least once a week with a frothy cappuccino with out the guilt and minus the headaches.
2 tablespoons canola oil
6 slices cinnamon bread, sliced 1-1/2″ inches thick
1-½ cups low fat milk
3 large eggs, whisk in a bowl
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
½ teaspoon orange extract
1 cup organic raspberries
1 cup organic fresh blueberries
1 cup agava sryup
¼ cup fresh mint leaves
Pre-heat oven to 200F
Grease a indoor flat grill pan or 8″ inch to 10″ inch cast iron skillet with one tablespoon of canola oil, spread evenly. In the bowl with the beaten eggs add the milk along with cinnamon, vanilla and orange extract, whisk together well. Pour the mixture into a glass or ceramic baking dish. Add as many slices of bread that will fit in the dish, soak for 2 minutes. While the bread is soaking turn the heat under the grill pan to medium high. Turn the soaking bread over gently using a metal spatula and flip to the other side, soak for 2 minutes more. Gently lift the bread with a metal spatula and place on the grill pan or skillet and immediately turn the heat to medium low. Cook for four minutes then gently flip to the other side for four more minutes. Lift the french toast onto a plate, cover very loosely with foil and place in the oven to keep warm while you make the rest of the French Toast. This is a good time as well to place your serving plates in the oven. Nothing cools off a hot dish like a cold plate.
Remove the plates from the oven using oven mitts because they will be warm just to be safe. Place a piece of french toast on a serving plate and slice in half and arrange overlapping each other. Add a handful of the fresh berries and 3 to 4 mint leaves. Serve 1/4 cup of Agave Syrup on the side.