Low Protein Coconut French Toast

I was very skeptical of this one when I saw a version of it on Pinterest.  It seemed to me that eggs were what made french toast well, french toast.  I stand corrected.  This turned out golden brown and delicious.  

We brought this along with us to Uncle Dan's birthday breakfast, Laurel loved it!  We made the dip the night before and threw it in a Tupperware.  It was made along with the traditional french toast on an electric griddle.

The best part is the dip itself is only 0.17mg/g so really the amount of phe depends on the bread you choose to use!

Ingredients

• 1 banana (78g, 38 phe)
• 1 1/2 cup canned coconut milk (340g, 27 phe)
• 1/2 tsp vanilla (free)
• 1/4 tsp ground cinnamon (1g, 1 phe)
• 1/4 tsp ground nutmeg (1g, 2 phe)

68 mg phe / 391g total weight = 0.17 mg/g (for the dip)

Now choose your bread!

67 phe

34 phe

101 phe

Instructions

• Puree banana, coconut milk, vanilla, cinnamon, and nutmeg in food processor or blender.
• Pour in to shallow dish for dipping.
• Heat griddle or skillet to medium heat and spray with non-stick cooking spray.
• Dip the slice of bread you choose in the liquid.
• Cook until golden brown on both sides, turning once.