DfDairy free
NfNut free
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Serves 4

By making some simple swaps, French toast can easily become a healthy, protein-rich breakfast. This recipe originally appeared in Taste mag as part of my monthly ‘Naughty & Nice’ column and you can find the full method on their site here.


150ml milk or unsweetened almond milk (choose almond milk for dairy-free)
100g (about 1 medium) banana, chopped
2 eggs
1/2 teaspoon ground cinnamon
8 slices seedy wholegrain bread (preferably sourdough)
2 tablespoons raw buckwheat
2 teaspoons coconut oil
130g (1/2 cup) Greek-style yoghurt or coconut yoghurt (choose coconut for dairy-free)
125g fresh raspberries
Seeds of 1/2 pomegranate
1 tablespoon maple syrup (optional)
Maca powder, to dust (optional)


Blend the milk, banana, eggs and cinnamon in a food processor or high-powered blender (such as a Thermomix) for 20-30 seconds or until smooth. Transfer to a large dish.

Find the rest of the method for this recipe online at Taste here.


Maca powder is one of the newer superfoods on the block. Maca is a cultivated root from the brassica family and the dried powder has a nutty, caramel-like flavour. It makes a great alternative to icing sugar for achieving a pretty, dusted look.

For dairy-free French toast, choose the almond milk and coconut yoghurt options in the recipe and make sure the bread is dairy-free.