French Toast with Mango Chutney & Coconut Cream
Ingredients
MANGO CHUTNEY
- 1 tbsp avocado oil
- 3 mangos (cut into cubes)
- 1/2 tsp cumin
- Maple syrup (optional)
- 1 tbsp grated ginger
- 1 tsp mustard seeds
- Coconut cream (optional)
- 2 cloves minced garlic
- 1/3 cup coconut sugar
- 1/2 tsp cinnamon
- 1/2 white onion (diced)
- 1/2 cup white vinegar
- 1/2 tsp red pepper flakes
FRENCH TOAST
- 2 eggs
- 4 slices thick cut sourdough bread
- 1 tbsp coconut oil
- 1/2 tsp cinnamon
- 1/3 cup almond milk
Instructions
MANGO CHUTNEY
- Heat avocado oil over medium heat, then add garlic, onion, and ginger to the pan. Sauté until aromatic (about 5 minutes).
- Transfer onions, ginger and garlic to a large pot. Add remaining ingredients (white vinegar, coconut sugar, mustard seeds, cumin, red pepper flakes and cinnamon) and stir until combined.
- Simmer over low heat, stirring occasionally for 45 minutes. Remove from heat, allow chutney to cool, and then transfer to a mason jar. Enjoy warm or cold.
FRENCH TOAST
- In a large saucepan heat coconut oil over medium heat.
- Whisk eggs, almond milk, and cinnamon in a large shallow bowl. Dunk each slice of bread in egg mixture until evenly coated.
- Transfer bread to the pan and cook until golden (about 4 minutes on each side).
- Transfer French Toast to a plate and top with mango chutney, coconut cream and maple syrup. Enjoy!
Categories: Breakfast & Brunch
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