This recipe is Low FODMAP, Gluten Free, Dairy Free & low sugar.
Poached Rhubarb and Raspberry Coulis Ingredients:
- 1/2 cup of Raspberries (I used frozen)
- 1 cup of Rhubarb (around 3 stalks chopped)
- 1/2 cup of Water
- 3 tbsp of Rice Malt Syrup of Maple syrup
- Squeeze of Lemon Juice
- 3 tsp of cornflour- dissolved in a small amount of water to create a paste.
Note on the Coulis: This may make more than you use, depending on how much you would like to put on your French toast, if so you can freeze the leftovers and use later!
Cinnamon French Toast Ingredients:
- 2 Eggs
- 1/4 cup of Almond Milk
- 1 tsp of Ground Cinnamon
- 1/2 tsp of Ground Cardamom
- 1 tsp of Vanilla Extract
- 4 slices of White Gluten Free bread
- Coconut Oil for Frying
Start by preparing the poached rhubarb and raspberry coulis. To do this add all of the ingredients into a small saucepan apart from the cornflour paste. Allow this mixture to simmer over a medium heat for 3-4 minutes until until the rhubarb becomes soft. Make sure to keep a close eye on this mixture as, the rhubarb can turn easily and become stringy. Once the rhubarb is cooked, add the cornflour paste and stir gently to thicken. Remove from the heat and put aside.
For the cinnamon french toast add the eggs, almond milk, cinnamon, cardamom and vanilla extract into a bowl and whisk to combine until the mixture becomes slightly fluffy. Then heat a pan over a medium heat, and grease with coconut oil. While the pan is heating, soak the first piece of bread in the mixture, do this by allowing the bread to soak for a minute on each side until it has fully absorbed the mixture, don’t allow the bread to sit in there for to long as it will become to soggy and may break. Place the bread carefully into the heated pan, and allow to cook for 2-3 minutes on each side or until golden and fully cooked through. Repeat these steps with all of the pieces of bread.
To serve, pour the coulis over the French toast and sprinkle with icing sugar.