PEANUT BUTTER FRENCH TOAST

Peanut butter and jelly reinvented for a breakfast favorite.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings French Toast: 1 serving of 2 pieces of toast. Strawberry Syrup yield: 1 3/4 cups syrup

Calories 501kcal

½ tablespoon butter
1 egg
1 teaspoon agave nectar
2 tablespoons milk
2 tablespoons peanut butter room temperature ; smooth or crunchy, your preference
2 slices of bread gluten free or gluten bread

Heat a small skillet to medium-high and melt butter.
In a small bowl whisk together egg, agave, milk and peanut butter until fully combined.
Pour mixture into a deep dish, flat bottom bowl or a pie tin. Dip each side of bread into the batter fully coating it.
Place coated bread into the hot skillet and allow to brown on each side; about a minute per side (check by lifting toast with a spatula).
When browned on both sides, remove from skillet and serve with powdered sugar and Homemade Organic Strawberry Syrup.

Hull, core and slice strawberries. Place them in a heavy saucepan and mash with potato masher or back of a large spoon.
In a small bowl, mix arrowroot starch in the ½ cup water with a whisk to fully combine. Add sugar and honey. Stir to mix together and pour over strawberries in the saucepan.
Bring to a medium boil and immediately reduce heat to medium or medium-low, allowing mixture to just simmer for 20-25 minutes when it should be thicker. NOTE: Much of the thickening happens after it sits so don’t worry if it is not syrup consistency entirely. Consistency note: if the syrup is more chunky that you desire, you may use a immersion or stick blender at this stage to smooth out the consistency.
Remove mixture from heat and allow it to cool for 20 minutes. Use on French toast, pancakes, waffles or anything else you desire. Place any access in a sealed jar in the refrigerator for up to 2 weeks.

NOTE: cooking time for making the strawberry syrup.