Overnight PB+B French Toast Bake

Everyone knows brunch is the best meal. It's associated with lazy Sundays or a killer start to a weekend of fun. Plus, I'm pretty sure I could live off of just breakfast foods for the rest of my life. As much as I love trying out the latest brunch place in Nashville (and for those of your out of owners - there's A LOT), I also equally enjoy making brunch for my friends. This next recipe was a HUGE hit so I'm very excited to share it! Happy brunching!

Ingredients:
7-8 slices of sprouted grain or GF bread* (I used Cinnamon Raisin Ezekiel)
1 cup almond milk, or nondairy milk of choice
1 cup egg whites
1 egg
2 bananas
2 tbsp PB or PB2 (powdered)
1 scoop plant-based vanilla protein powder
1 tbsp maple syrup, optional

Directions:
1. Cut bread into squares and pile into an 8x8 baking dish.
2.Combine all remaining ingredients in a blender until smooth. 
3. Pour mixture over bread squares.
4. Let sit overnight for the most flavor absorption.
5. Bake at 375F for about 40min or until golden brown as shown below.

*Sprouted grains are infinitely better for you than even traditional 100% whole wheat because the sprouting process lowers the carbohydrate count, increases the nutrients absorbed by the body by reducing the phytic acid present. (Phytic acid is a substance found in grains, beans, and seeds that binds most frequently to iron, zinc, calcium, and magnesium thereby lowering their absorption by us.)

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