Ingredients

GROUP A: FRENCH TOAST

• 2 small eggs

• 2 slices of bread of choice

• 1/4 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cardamom

• 1/2 tbsp milk

• 3/4 tsp granulated sugar

• 1/4 tsp vanilla extract

• Salt, to taste

• Coconut oil, for the skillet

GROUP B: GARNISHING

• 3 tsp desiccated coconut

• 1/4 of any red apple, thinly sliced

• 1/4 cup thick, unsweetened coconut cream

• 3 tsp confectioner’s sugar

• 1 tsp crushed hazelnuts

Method

• In a small bowl, whisk together the coconut cream and confectioner’s sugar to soft peaks.

• In a large bowl, whisk together all the Group A ingredients except the bread and coconut oil. Dip in the bread slices, coat evenly on both sides, and let them rest in the batter for 10 minutes.

• Set the heat to medium-high and brush the surface of a large skillet with coconut oil. Transfer the bread slices to the skillet, reduce heat to medium-low, and cook on each side for 4 - 5 minutes, till the edges are crisp and the centers are browned. Transfer the toast to a plate and with the heat still on, add the desiccated coconut and crushed hazelnuts to the skillet. Lightly toast till both are golden-brown.

• Top off the French toast with the whipped cream. Add the apple slices and sprinkle the coconut and hazelnuts before serving.