French Toast Loaf

This loaf is light, fluffy, grain free, full of protein and low in sugar! I dreamed up this recipe on holiday when I noticed my body felt so much stronger after having eggs everyday at the breakfast buffet. The problem is, when I wake up I’ll just go for the quickest thing and can’t face getting a pan out and making a whole big palava. So I thought of a loaf that I could slice up and freeze. In the morning I just pop a slice or two in the toaster and it’s like a quick and healthy version of french toast that my kids even love. This recipe uses a lot of eggs because (depending on how you slice it) each portion is like eating one or two eggs.



18 eggs

3/4 cup melted butter

3 Tablespoons honey

3 Tablespoons cider vinegar

5 Tablespoons cinnamon

1 Tablespoon vanilla extract

2 teaspoons salt

3 cups almond flour

2 Tablespoons baking powder

Optional cinnamon-sugar to sprinkle on top


Separate eggs, beat the whites and set aside. In another bowl, mix butter, honey, cider vinegar, cinnamon, vanilla, salt and almond flour. When well mixed, fold in the egg whites and baking powder. Pour into greased loaf tin. Sprinkle with cinnamon sugar if desired. Bake at 180/350 for 1 hour. When loaf is completely cool, slice and place small squares of baking paper in between slices to stop them sticking together. Store in an airtight container in the freezer and toast individual slices to defrost.

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