Paleo Coconut French Toast with Balsamic Berries

Ingredients

• 2 slices Venerdi Paleo Super Seeded bread
• 1 egg
• 1 cup coconut milk
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ½ tsp salt
• ½ tsp ground cinnamon
• 25g butter
• Heaping ½ cup desiccated coconut
• Coconut yoghurt, desiccated coconut, muesli and maple syrup to serve

Balsamic Berries

• 100g frozen mixed berries
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar
• ¼ tsp vanilla extract

Instructions

1. In a bowl wide enough to dunk your bread, whisk egg with coconut milk, maple syrup, vanilla, cinnamon and salt. Add both slices of bread, swill around to fully coat, and leave to soak briefly while you make the balsamic berries.
2. Heat berries in the microwave until very soft and bubbling. Add maple syrup, balsamic vinegar and vanilla, and mash together with a fork. Set aside.
3. Add butter to a large frying pan and set over medium-high heat.
4. Pour desiccated coconut into a shallow bowl. Transfer one piece of soaked bread to the coconut and gently shake to coat; flip and coat the other side. When butter has melted, add coated bread. Repeat with remaining bread.
5. Cook for 3-5 minutes, each side, flipping when coconut is golden brown. You may need to reduce heat to prevent burning.
6. Serve hot, with a good dollop of coconut yoghurt, a few spoonfuls of balsamic berries, and a sprinkle each of desiccated coconut and muesli.