Coconut Milk French Toast

My New Year's Resolution was to start blogging again because I miss it so.  And really, when my life is this beautifully hectic, carving out a few minutes feels more critical (see Campbell here, he joined us in September and our hearts are singing!!).  

Since January, I have spent way too much time worrying about how I would explain my absence in this "I'm back" post, feeling guilty I had let so much time pass.  Then yesterday a best friend reminded me that guilt is an emotion we choose.  I can just be back. 

So I'm back, and I'm back with Coconut Milk French Toast because it has become a weekend favorite. I may not always have the time to do a full photo shoot on the SLR, but luckily for you the iPhone 6's new camera feature is pretty darn amazing. 

Coconut Milk French Toast with Apples & Nuts

Ingredients

• 1 cup coconut milk
• 1/2 teaspoon vanilla
• 1/2 teaspoon of cinnamon 
• 4 large eggs 
• 1 tablespoon ground flax seed 
• 6 - 8 slices of good bread
• 6 tablespoons of butter or coconut oil 
• 2 apples, cored and sliced into 8ths
• 1/4 cup slivered almonds

Directions

• Whisk the coconut milk, vanilla, cinnamon, eggs and flax seed together in a shallow pan
• Melt two tablespoons of butter or coconut oil in a large frying pan over medium heat, and sautée the apples and almonds for 4 - 5 minutes, turning frequently so as not to burn.  Remove from the pan to cool
• Soak both sides of as many pieces of bread that will fit in the same pan in the coconut egg mixture
• Melt 1 tablespoon of butter/coconut oil per two slices of bread in the same pan, and when just bubbling, lay your french toast
• Let cook a few minutes until the egg firms, flip and repeat
• Keep warm in the oven until all toast is cooked up, top with the apples, nuts and a little maple syrup