Casein Protein French Toast Hearts
I didn’t want to write a monster post for the recipe below so I’m writing an addendum to my post about the cake pies. Why? because I decided to bathe one of them in maple syrup. Here’s the recipe again:
3 large apples – steamed
1/2 cup pumpkin puree
1/2 cup Maxiraw unflavored casein
2 tablespoons brown rice protein (could always sub with coconut flour and/or ground almonds)
1 tablespoon grated orange peel
1 tablespoon ground coconut
2 teaspoon cinnamon
(+ pinch of ground ginger, if you’re into that)
Mixed together and baked at 150 c (302 F) for ~ 30 minutes.
Macros per Serving: N/A
Why a different post with the same exact recipe? Because, Mount Olympus! UFFF!!!! OK.
Let me try to explain. You know when you make French Toast and you eat the edges first (if you’re like me in that you leave the best for last) and then you get to the heart – the soggy part of the French Toast, right in the middle, the one saturated with syrup, with flavor, the edgeless super-mmm part with the uhmph factor that represents the creme de la creme of the whole dish?
This is especially good when you have multiple layers of French Toast and you cut out ALL the edges and suddenly, there it is: a thick forkful of pure French Toast heart. Well, these cake pies with maple syrup tasted like exactly that – they were pure delicious French Toast heart. I mean, oh! Son of Cronus… please, try this. It’s a flavor sensation that must be experienced. If I cried for food (which thankfully, I do not), I’d cry for this.