Protein French Toast - Three Ways
Makes: 1 toastieCalories: 636Difficulty Level: ModeratePreparation time: 10 minutesCook time: 5 minutesTotal time: 15 minutes
Ingredients
For the toast:
- 4 scoops Egg Protein Powder
- 6 slices of your choice of bread – we used gluten free raisin toast
- 120ml water
- 2 tablespoon flour of choice
- Pinch cinnamon
- 2 tablespoons milk of choice
- 1 teaspoon vanilla essence
- Coconut sugar for sprinkling
For the fillings:
- 1-2 tablespoons Nutella
- 1-2 tablespoons peanut butter
- 1 banana – sliced
- 1 cup raspberries
Instructions
- Step 1: Pre-heat sandwich press.
- Step 2: Whisk egg protein, water, flour, cinnamon, vanilla essence and milk together. Press one slice of bread into egg mix and place onto hot sandwich press or pan.
- Step 3: Spread chosen toppings onto other slice of bread and press the uncoated side of bread into the egg mix.
- Step 4: Carefully place, filling side down, onto your slice already on your press.
- Step 5: If you have room on the press, continue with other filling at the same time. Otherwise complete one at a time.
- Step 6: Cook until golden.
- Step 7: Serve with maple or honey while hot!
Nutrition Information
Per serve / Per 100g – Each sandwich will use about 50ml batter mix
Peanut butter and raspberry filling: Energy (kj): 2660/1210 | P(g) 36.6/16.6 | F(g): 25.3/11.5 | Sat.Fat (g): 4.4/2 | C(g): 55.8/25.3 | Sugar(g): 6.9/3.1 | Sodium (mg): 575/261
Nutella and banana filling: Energy (kj): 2230/1060 | P(g) 29/13.4 | F(g): 12.6/5.8 | Sat.Fat (g): 3.5/1.6 | C(g): 72.6/33 | Sugar(g): 23.8/10.8 | Sodium (mg): 575/262
Banana and raspberry filling: Energy (kj): 1760/800 | P(g) 27.5/12.5 | F(g): 3.7/1.7 | Sat.Fat (g): 0.6/0.3 | C(g): 59.7/27.1 | Sugar(g): 9.8/4.5 | Sodium (mg): 565/257
Nicole Frain is a food scientist, personal trainer and a professional international cyclist.
She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!
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