Ingredients for the Crust
| 1 T |
SLICED ALMONDS, TOASTED |
| 1 C |
CORN FLAKE CRUMBS |
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Ingredients for the Toast
| 4 slices |
CINNAMON RAISIN BREAD |
| ¼ C |
BANANAS, PUREED INTO A SLIGHTLY CHUNKY PASTE |
| ½ C |
EGG SUBSTITUTE (EGG BEATERS, ETC.) OR EGG WHITES |
| ½ t |
CINNAMON |
| ½ t |
PURE VANILLA EXTRACT |
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Yield: 10 oz
Servings: 4
Serving Size: 2 ½ oz
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Directions for the Crust
- Combine the two ingredients and reserve until needed.
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Directions for the Toast
- Combine eggs, cinnamon, and vanilla extract. Adjust flavor as needed- you should be able to taste both the cinnamon and the vanilla.
- Dip bread in the egg batter, then press into the corn flake crust, making sure to completely coat both sides.
- When the bread has been coated, use a rubber spatula to spread banana mixture ¼" thick across the bread.
- Stick two pieces of bread together and cook on a lightly oiled preheated griddle.
- When the bread is cooked to golden brown, cut in half and serve.
- Top with fresh cut strawberries or blueberries if you like.
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Nutrient Analysis, Single Serving
| Calories: 141 |
Carbohydrate: 25g |
Protein: 6g |
| Fat: 2g |
Saturated Fat: trace |
Cholesterol: 0 |
| Sodium: 262mg |
Total Dietary Fiber: 2g |
NC-P-F Ratio:
70-18-11 |
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