Red Velvet French Toasts

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Continuing with the topic of artificial food coloring vs natural, I cooked these Red Velvet French Toasts. I could have easily added red 1 or 2 but instead I looked for natural ingredients that would bring taste and nutriments to my dish. I used strawberries and rasberries. I did not have to add sugar and had fun cooking them. It is amazing to see the beautiful bright color that these french toasts took. Besides, they are naturally sweet and contain more minerals and vitamins that our body will thanks.

I topped them with a greek yogurt cocoa sauce, rasberries, blackberries and a piece of dark chocolate cut. I always buy dark chocolate or vegan chocolate. I usually buy Dagoba chocolates. I had taste almost every type if chocolate they have: lavender, berries, intense dark chocolate and even chili!

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Ingredients:                                                                                                                                                                                                                                                                              yield: 1 person

1.5 slices of bread          red juice       2eggwhites or 6T eggwhites       a splash of almond milk      1/2tsp vanilla      a dash of cinnamon and nutmeg

For the sauce: 1/4cup greek yogurt        2T almond milk        1/2tsp cocoa powder       1/2tsp honey

Additional: berries, dark chocolate

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Procedure:                                                                                                                                                                                                 First, take a handful of strawberries and rasberries and blend them with water until juice consistency. You can add beets for an intense color. But I do not guarantee the flavor. If you make it, please let me know in the comments.

Cut the bread in halves and pinch them with a fork.

Prepare the egg mixture with the almond milk and spices.

Turn on a stove top on medium heat and  spray coconut oil.

Now, soak the breads in the juice until colored and then soak them in the egg mixture until well coated and cook them in the pan for one side until they look firm. Flip them and cook 2 more minutes.

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Transfer them to the serving dish.

For the greek yogurt sauce: Mix all of the ingredients and pour over the french toast. Finally, add the remaining toppings!

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