Flaxen French Toast

[cmcole]

This is from Alive Magazine, and does not contain any nutritional information.

However, I thought it could be adapted to LC eating with a little effort.

http://www.alive.com/3355a7a2a206.php

Original recipe contains

1/2 cup (125 ml) flax seeds, finely ground (flax meal)
3/4 cup (185 ml) water
2 Tbsp (30 ml) oat flour
2 Tbsp (30 ml) nutritional yeast
1/4-1/2 cup (60-125 ml) soy milk
1 tsp (5 ml) ground cinnamon
2 Tbsp (30 ml) maple syrup
Thickly sliced whole grain bread

You could probably substitute the maple syrup with a flavoured syrup or SF pancake syrup, however, it partly is a "serve with" suggestion (does contain some in the "batter mix".

The "whole grain bread" could be your choice of LC bread, unless your menu plan includes whole grains, as well (based on how far along with the plan you are currently).

What do you think? Would this be a good choice for an occasional breakfast, or would you be walking on shaky ground, re-introducing too many sweet things into the menu?

[LisaS]

it looks like this is going for an egg-less (vegan) French Toast. I like eggs so would probably go with eggs & lc bread rather than oat flour & soy milk. I don't think when I was vegan I would have liked the nutritional yeast in the flavors of french toast.

[Gabriel Guzman]

Cmcole, have you tried them? They sound good!

Like Lisa, I also like eggs and I modified an old recipe for 'fluffy' french toast from a Betty Crocker book using low-carb bred, oat flour, milk, eggs, some protein powder and a bit of Splenda.

I'm not a big fan of flaxseeds either unless I use them on home-made granola, or flaxmeal on low-carb scones.

The only things that flag to me are the maple syrup and the bread re-introduced at the same time. If you're reintroducing carbs, you might want to try one thing at the time. For example, just a tiny bit of maple syrup and using low-carb bread for a while. Then change the bread for whole grain but be aware that as good and healthy as it sounds, it does come with its dense amount of carbs.

Sometimes, I make my own bread following a recipe from the Eades' book 'Low Carb Comfort Food' (the recipe is for Magic Rolls). Originally, the recipe is for rolls but I use a loaf pan to make a block of bread. Adding some Splenda makes it a little sweeter and probably good for french toast.

[cmcole]

I'd possibly use DaVinci Syrup for the maple syrup in the "batter", and I'd like to add egg, because I really like eggs.

As far as the bread goes, I still hesitate to eat bread on a regular basis - maybe once a month, if that, and then I usually end up second-guessing myself and giving it to the dogs, anyway.

I was mainly looking for opinions and/or options from people more knowledgeable than me.

Although I've been following a low carb menu since 2003, it does not mean that I am perfect, or that I have everything "together" when it comes to knowledge and balance.