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 t salt
1 1/2 c water
in a blender & blend for 1 - 2 min.

Add to the blender:
1/4 - 1/3 c pure maple syrup
(depending on how much you like)
& blend for 5 sec.

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.

Then, to keep the bread from sticking, dip one side of the bread in the shredded coconut or flakes.
Place the coconut side down on two 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 French Toast when serving
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.