“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.”
― A.A. Milne
I personally am a Pooh kinda girl. Give me breakfast all day and I’d be excited! So when I entitled this particular post a “Breakfast of Stars” I feel it could easily be a generic heading for breakfast recipes.
So since any day is my favourite breakfast, this is today’s favourite breakfast. This one does have something quite special about it. Not only is it carrying some punch packing superfoods but, you would never believe it… These guys feel more like they’re gently seducing you into a fantasical world of wellbeing than giving you your marching orders to health. I’m talking coconut cream, cinnamon and eggs. The trilogy of belly and brain food. Throw in a good cup of coffee and who wouldn’t feel like ambling into the sunset with Piglet. So here goes, I think you ( and your kids) are going to dig this!
Sweet Potato French Toast
1kg cooked sweet potato (I roasted mine for a deeper flavour but you could also steam them)
100ml coconut milk
3/4 C milled sunflower seeds ( I mill mine in my food processor to a coarse powder)
3/4 C coconut flour
3 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1 Tsp psyllium husk
1/2 teaspoon vanilla extract
1/2 cup milk (you can substitute this for a milk alternative or water)
1 Tbs coconut oil
1 punnet strawberries
Creme fraiche (optional)
Turn the oven on to 180°c
Blend the sweet potato and coconut milk in a food processor until creamy. Add three of the eggs to the mixture and mix well. Mix all the dry ingredients together well. Add the sweet potato mix and knead well. Leave to set for about 15 minutes.
Turn into a well-greased bread tin.
Cover with foil and cook for 45 minutes. Uncover and cook for another 45 minutes being careful not to burn the top. The loaf is ready if you can sink a knife into it without any residue.
Turn out the loaf onto a cooling rack and leave to cool.
So, for some folk, it would be pretty much ready for a good feast round about now. But, why not push it over the edge. I mean, we are talking breakfast after all…
Once the loaf is cooled, slice it into chunky slices. Mix the remaining egg, milk and vanilla together in a flat-bottomed bowl . Dip each slice into the egg mix and cover completely.
Heat a pan and melt the coconut oil. Fry each slice of bread until golden brown.
Serve with sliced strawberries and a dollop of creme fraiche. YUM!