Name: Zucchini Lemon Poppy Seed French Toast w/ Blueberry Compote
Ingredients: 6 slices zucchini bread; 3 eggs; 2 Tbsp almond milk; 1 tsp cinnamon; 1 tsp stevia; 1 Pint blueberries; 1 Tbsp lemon juice; ½ tsp vanilla extract; 2 Tbsp water; ¼ cup Monk fruit or 1-2 tsp Stevia - optional

Zucchini Lemon Poppy Seed French Toast w/ Blueberry Compote

Print Recipe

SERVINGS 3

Ingredients

French Toast

6 slices zucchini bread

Egg Mixture

3 eggs
2 Tbsp almond milk
1 tsp cinnamon
1 tsp stevia

Blueberry Compote

1 Pint blueberries
1 Tbsp lemon juice
½ tsp vanilla extract
2 Tbsp water
¼ cup Monk fruit or 1-2 tsp Stevia - optional

Instructions

French Toast - not approved for Phase I or II

Whisk the eggs, almond milk, cinnamon and Stevia in a bowl. Set the batter aside.
Heat a large pan or skillet over medium heat. Once it's hot, spray it with non-stick cooking spray. Then one at a time, dip your bread slices into your batter and place them in the pan. Cook for 2-3 minutes on one side, flip them and cook for 2-3 more minutes on the other side (or until golden brown).
Serve with your warmed blueberry compote, Greek Yogurt and enjoy!

Blueberry Compote

Combine blueberries, lemon juice, vanilla, water, and sweetener if including in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally. Remove from heat. The mixture will become thick and more like a jam consistency as it cools.