So, after hunting and foraging online for healthy french toast recipes I decided to do my own spin off on my old childhood favorite. There is something about the aromatic smell of cinnamon and vanilla that makes my taste buds water like no other combination. Plus, it snowed around two feet in DC the past twenty-four hours which is more than enough for me to want to curl and pig out on foods that aren’t the best for me. Enjoy!
Ze Recipe for Ze Shushi:
1/2 slice of Lavash Bread
1 TBSP Agave (Optional for extra stick)
1 TBSP Peanut Butter
1 TBSP Cocoa Almond Butter (Optional)
2 TBSP of Almond Milk
Dash of Cinnamon
Vanilla Extract to Taste
Alright, so first you will cut your lavash bread in half to make your sushi roll. You are going to spread your peanut butter or cocoa almond butter on the outside edges. Place your peeled banana on the left side and try to keep it as un-curved as possible. You can add the agave in the middle if you want the lavash bread to stick together in a more consistent fashion. Roll the lavash bread around the banana and press it tightly on the last roll against the other side of the peanut butter spread. You will now lay it horizontally and cut it in a sushi like fashion. Stab the roll with toothpicks in order to keep the shape better intact.
In a separate bowl mix the egg, almond milk, cinnamon, and vanilla extract. Place the french toast rolls banana side down in the batter and let it soak for around a minute and then flip it over on the other side. Once this is completed heat up your griddle, pan, whatever you want to use and be sure to grease it with either coconut oil or cooking spray. I had mine on medium heat and allowed it to cook until golden brown on one side and then flipped it to cook on the other. Feel free to serve with maple syrup and/or agave syrup.