French Toast

with toppings

(Can be made the day before.
Let cool & refrigerate overnight.
Warm up in the morning.)

(Mixture)
Put:
(one of these whole grain flour options)
1/2 c wheat, spelt, or kamut
OR
2/3 c rice, oat or millet
1 1/4 c slivered almonds
or 1 c raw almonds
or 1 1/2 c raw cashews
1/4 - 1/3 c pure maple syrup
(depending on how much you like)
1/4 t salt
1 1/2 c water
in a blender & blend for 1 - 2 min.

Pour in a rectangle container or bowl, large enough to dip a slice of bread in.

(Dipping)
Put:
3/4 c unsweetened shredded
coconut or flakes
on a plate.

Dip both sides of:
about 12 - 14 bread slices
in the Mixture.
(if it is too thick, you may need to scrape a little off with a spoon or knife)

Then, to keep the bread from sticking, dip 1 side of the bread in the shredded coconut or flakes.
(may need to add more to the plate)

Place the coconut side down on 2 cookie sheets or glass pans.

Bake at 350º for 35 min.
on the middle rack of the oven.

just baked

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Can serve plain or spread:
1/2 - 1 t coconut butter
1/2 - 1 t pure maple syrup or honey
on each when serving
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.