“Nutella” Stuffed French Toast (gluten free, dairy free, refined sugar free)



Making French toast without any gluten, dairy or refined sugar does not have to mean that this breakfast has to lose any of its decadence. It is full of flavour and nourishing, wholesome ingredients.


2 slices of gluten free bread (we used a sliced loaf from Black Ruby Bakeries)

1 tbsp homemade “nutella” (recipe to follow)

1 egg

splash of almond milk (or milk of choice)

1/2 tbsp coconut oil

100 gm strawberries, hulled and sliced

1 tsp honey + extra to serve (optional)

ground cinnamon to serve

Place the sliced strawberries in a small bowl and drizzle with 1 teaspoon of honey. Set aside to allow the strawberries to macerate.

Spread “nutella” onto one slice of bread, then place the other slice on top to make a sandwich. In a shallow dish large enough to fit the sandwich, whisk the egg and milk together until well combined. Dip the sandwich into the egg mixture, allowing it to soak up the egg before flipping over and repeating on the other side.

Heat the coconut oil in a pan over medium-high heat, then place the sandwich in the pan. Allow it to cook for approximately two minutes or until the egg is set and golden. Flip the sandwich carefully, allowing the other side to cook until golden.

Transfer the sandwich to a plate, cut in half and top with the macerated strawberries, extra honey if desired and a sprinkle of cinnamon.

Serves 1

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HEALTHY “NUTELLA” RECIPE (hazelnut and cacao butter)

250 gm hazelnuts

3 tbsp raw cacao

2 tbsp rice malt syrup (optional – this can be omitted to reduce sugar level)

1/2 tsp vanilla extract

Preheat oven to 180C. Place the hazelnuts on a baking tray and lightly roast for 5-7 minutes until fragrant. Allow them cool and then place in a clean tea towel. Rub until the skins have mostly fallen off.

Place the roasted hazelnuts and the remaining ingredients in a high-powered food processor fitted with the “S” blade. Process until the nuts become finely ground, then keep on processing until a nut butter consistency is achieved. You may need to scrape down the sides of the bowl to ensure even processing.

Store in a jar in the pantry. It is normal for the natural oils to begin to separate from the nut butter. Just stir through if this happens.


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