Say you’re planning to enjoy a slow weekend morning. You can look forward to enjoying your coffee and taking it easy, but you’re looking for a nourishing breakfast or brunch item. I have several cozy recipes perfect for this exact scenario, but I have to say my current favorite is French Toast. Read the recipe below!

If you’re feeling inspired to bake as the weather cools, download my dessert recipe eBook, Nourishing Sweets. Included are 16 wholesome recipes that won’t leave you with a sugar hangover. Check it out here and let me know which is your favorite!

Other blog recipes include Sweet Potato Cinnamon Rolls, Quinoa Pizza, Spiced Snickerdoodles, and Savory & Sweet Scones.

French Toast


  • 1 egg
  • 3 tablespoons [homemade] almond milk*
  • Generous shake of cinnamon
  • Pinch sea salt or Himalayan Pink salt
  • Coconut or avocado oil for the pan


Grab a bowl wide and flat enough to fit at least one, preferably two slices of bread. Add all ingredients together and whisk to combine well. Slice a thick piece of my Buckwheat Bread, homemade sourdough, or other GF bread, place into the bowl and let sit for a few minutes.

While the bread soaks up the liquid, heat a stainless steel or cast iron pan over medium heat with a bit of coconut or avocado oil. Be sure to flip the bread slices over to get both sides saturated. Once it’s been a few [3-5] minutes on each side, careful transfer the bread to the pan, then pour the liquid on top of the slices.

Cover and let cook for 3 minutes each side before transferring to a plate. Top with fresh or frozen berries, nut butter, sunflower butter, coconut yogurt, pumpkin seeds, coconut flakes, chocolate chips, etc. I used frozen raspberries and sprouted almond butter! It’s like a version of AB&J, fulfilling my childhood breakfast dreams.

*For almond free, substitute the almond milk with organic raw milk or non-dairy milk. Look for simple ingredients with no added sugar or gums. Oat milk is typically not recommended due to it’s negative impact on blood sugar. Try unsweetened coconut, flax, or cashew milk.

This is my standard base recipe for French Toast, and it’s good any time of year. With fall quickly arriving, make it festive by substituting pumpkin spice for cinnamon, or add fresh ginger root or pumpkin puree to the egg mixture. In the winter, add nutmeg, use ginger + orange peel or chocolate + hazelnut.

If you try this French Toast recipe, please let me know! Send me a quick email at in**@ch***************.com or find me on Instagram. I look forward to seeing your variations. Enjoy!!

In health,

Chloe Jane

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