Cardamom Matcha French Toast

Cardamom Matcha French Toast

This is one of the first recipes that I made up myself because I couldn’t find it on Pinterest. Behold, a glorious marriage between matcha and french toast (plus cardamom, because it is amazing)! Here’s how you do it —

First of all, you’ll need to go out and buy some culinary matcha. It’s pretty easy to just throw into smoothies, pancakes, cookies, cake, or anything else that you would want to have in a green tea flavor. A little pricey (I think I spent $12), but it lasts a long time since you use less than 1-2 teaspoons at a time for baking just about anything.

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Next, assemble your ingredients and get ready! This is a quick and easy breakfast treat.

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Cardamom Matcha French Toast (serves 1)

Ingredients:

  • 2 slices of bread (wheat, white, Ezekiel, or whatever is your favorite)
  • 2 eggs
  • 2 tablespoons milk (your choice – I like the coconut/almond milk blend)
  • 1/2 teaspoon matcha
  • 1/2 teaspoon cardamom (less if you don’t like spicy foods)
  • 1 teaspoon sweetener (optional – I used a little honey)
  • Coconut oil to grease the pan (I use about 1/2 teaspoon per bread slice)
  • Toppings: I went simple with just some honey, but you could use maple syrup, fresh berries, bananas, or anything else that floats your boat

Instructions:

  1. Scramble the eggs, milk, matcha, cardamom, and sweetener in a medium bowl. If you really want to have a smooth mixture, you could use a blender/food processor (but you can also leave it clumpy if you’re not picky).
  2. Transfer mix into a pie dish (or baking pan if you don’t have one).
  3. Heat a non-stick pan on the stove, at a medium-low heat. Add coconut oil and swirl to cover the pan.
  4. Soak one slice of bread at a time in the egg mixture for 15 seconds on each side.
  5. Once soaked on each side, transfer bread slice to pan and cook for 2-3 minutes on each side until golden brown. My pan is small, so I cook one slice at a time. If you have a griddle, you could do them both at once.

Tips:

  • Double/triple/quadruple recipe for more servings!
  • If you have extra egg mixture left over, you can pour it on top of the last slice as it cooks in the pan. Be sure to cook a little longer if it looks raw.
  • Have fun with the recipe! You can play with ingredients – add some vanilla extract, use egg whites instead of whole eggs, try adding some canned pumpkin with other spices for a fall twist instead of matcha, switch out spices, try different toppings – make it your own 🙂

 

Action shot! Saturday morning brunch, Tiny Cake Bears style 😀

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