- 1/2 loaf bread (I prefer Dave’s Killer 21 Whole Grain Bread)
- 2 TBSP, whole wheat flour
- 1 TBSP, ground flaxseed
- 1 tsp, ground cinnamon
- 1 tsp, cardamom
- 1c, nut milk (any kind, but I prefer macadamia nut milk)
- 2 TBSP, nutritional yeast
- 1 tsp, vanilla extract
- Oil, for pan frying
- 1 pound, frozen or fresh mixed berries
- 2 TBSP, sugar
- light zesting from 1 lemon
- juice from 1/2 lemon
- mix together whole wheat flour and ground flaxseed. Incorporate nut milk slowly.
- Let sit a few minutes. In a Medium saucepan, toss jam ingredients together over Medium High heat.
- Add nutritional yeast to french toast mixture. Once incorporated, add vanilla extract.
- Occasionally mix the jam. 5-10 minutes. Time depends on desired thickness. Preferably runny, but not watery. If it gets too thick, add 1 TBSP water at a time, with a little lemon juice and sugar to keep flavor.
- Once finished, set aside.
- Heat oil in frying pan. Dip bread in mixture, and place on pan. Repeat with all slices.
- To serve: add a spoonful of jam/sauce on top of your french toast with Grade A Maple Syrup.
Recipe shared by: JD Muraida, Dietetics student at Texas State University
JD Muraida is a third year dietetic student at Texas State University in San Marcos. He is a professional chef who studied at Le Cordon Bleu and upon graduation was recruited to work as a sous chef at Walt Disney World in Orlando, Florida. He moved back to Texas to open a new hotel and restaurant with renowned chef Tom Parlo. During his time in the culinary field, he found his focus within dietetics. When JD isn’t in the kitchen, he is enjoying the great outdoors!! Upon becoming a dietitian, JD hopes to get into food policy with a goal to make it mandatory for the culinary field to hire dietitians. JD currently sits as President of the Student Nutrition Organization and is a Policy Liaison for TSDA.