Cinnamon Ricotta and Strawberry French Toast
4 slices Helga’s Quinoa and Flaxseed bread
2 eggs, beaten
1 tablespoon butter
1/2 cup low fat ricotta
1/2 teaspoon ground cinnamon
200g strawberries, hulled and halved
1 small banana, peeled and sliced
Honey to serve
2 tablespoons flaked almonds, toasted
1. Dip one slice of bread into the beaten egg. Heat the butter in a frypan over a moderately high heat. Cook the French toast one slice at a time for 1-2 minutes each side or until golden brown. Continue cooking the remaining toast.
2. Mix the ricotta and cinnamon together. Slice each piece of French toast in half
crossways and spread with half of the cinnamon ricotta. Top with half of the
sliced strawberries and banana and sandwich with the remaining halves of the
French toast. Finish with the ricotta, strawberries and banana. Drizzle with honey
and scatter with the toasted flaked almonds and serve.
What’s your favourite breakfast?