Gut-friendly and SO satisfying!
Substituting eggs for chia seeds is the perfect way to make this dish suitable for vegans, plus boost the fibre!
Ingredients:
➡️ 1 tsp chia seeds
➡️ 1 tsp maple syrup
➡️ 1/2 cup almond milk
➡️ 1/4 tsp ground cinnamon
➡️ 1/4 tsp vanilla extract
➡️ 2 slices sourdough bread
➡️ 1 tsp coconut oil
➡️ 60g raspberries
➡️ Coconut yogurt and additional maple syrup for serving
Instructions:
1. In a shallow bowl, combine chia seeds, maple syrup, almond milk, cinnamon, and vanilla. Mix well and place in the fridge for 10-20 minutes.
2. Preheat a skillet to medium heat and grease it with 1 tsp coconut oil.
3. Dip each slice of sourdough bread into the batter for about 10 seconds on each side. If your bread is dry, leave it in the batter a little longer.
4. Cook until golden brown on the underside, about 3-4 minutes. Carefully flip the slices and cook until the other side is also golden brown.
5. Top with coconut yogurt, fresh raspberries, and a drizzle of maple syrup.
🤓 Did you know before I was a dietitian, I was a full-time recipe developer! I have worked with several companies and influencers to contribute to their blogs, recipe books, and meal plans! I LOVE cooking, baking, and, of course, eating!! ❤️👩🏼🍳
So you know you can trust the recipes available in my Low-FODMAP meal plans are easy, delicious and will please the whole family (even the fussiest eaters!)
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