Today I told all of Coastal Virginia the truth. I am and always have been a CEREAL LOVER!!! I combined a traditional breakfast and my love for cereal together and made a little bit of Heaven. It’s just delicious. I mean crazy delicious. I can’t wait to try my next CEREAL fusion as now I am officially hooked. I love combining something like traditional Corn Flakes and wrapping it around something full of nutrients. I could use something else healthier for the crunch and have before, but this is a nostalgia that is hard to replicate by combing the denseness and nutty flavor the sprouted grain bread provides with a familiar comfort food crunch that brings me back to the 90s in an instant. This dish makes the morning or brunch feel special and this is certainly a time to remember how special we all are. Happy Holidays!
Pumpkin Corn Flake French Toast
1 flax egg (1 tbsp of ground flax seed + 3 tbsp of water - sit to side)
1/4 cup pumpkin
¼ cup plant milk
1 tablespoon maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 cups corn flakes cereal, crushed
Couple pinches of pink salt
4-6 Pieces of Sprouted Grain Bread
Preheat oven to 375 degrees. Prep sheet pan with coconut oil.
Combine your flax seed and water and sit to the side.
Next combine pumpkin, milk, syrup, vanilla and cinnamon. This will serve as your batter.
Spread corn flakes onto a plate to make it easier to coat your bread.
Use your hand to coat the bread with the batter mixture and then press firmly into the corn flakes and flip to coat the other side - gently pressing them and encouraging them to stick to the break - it’s perfectly fine if some of them crack, the variations will add to the fun textured result. Place onto your sheet pan. Cook each side for 6-8 minutes and serve with maple syrup.