French Toast

In health circles, there's a lot of buzz about that Ezekiel 4:9 bread. It's a sprouted wheat bread (so note that this is NOT a gluten-free recipe) and has no added sugar. I picked up a loaf a while back and really liked it. But taste isn't everything. It's 80 calories per slice, so you're not really saving anything over regular wheat or whole grain bread, so it got me wondering what the buzz was all about.

Apparently wheat is fairly difficult to digest even if you're not intolerant to it. By sprouting the wheat before milling it, the claim is that it increases the body's ability to absorb the nutrients, and all but eliminates the "anti-nutrients." It was written with a Darwin take: Nothing wants to be eaten, so organisms (including food, apparently) have built in defenses called anti-nutrients. Also, sprouting increases the protein and improves the quality of fiber.

Not only is Ezekiel a better bang for your nutritional buck, it makes incredible French Toast. It soaked that egg right up, and cooked through the center without getting that soggy mush I commonly associate with French Toast. The Ezekiel is the key to this recipe, though I suspect any brand of sprouted wheat bread would work.

I've been working really hard to keep my macro ratios at 40/30/30 (Carb, Fat and Protein, respectively). One serving of French Toast (2 slices) with 5 strawberries and a tablespoon of nut butter gets you right there. If you prefer, make a batch up ahead of time, then just heat it up when you're ready to eat.

Ingredients (for one serving):
2 slices Ezekiel 4:9 Sprouted Wheat Bread (thawed if frozen)
6 T. liquid egg whites
Dash cinnamon
Dash nutmeg

Directions:
Combine egg whites, cinnamon and nutmeg in a shallow dish. Preheat a skillet over medium heat. When it is up to temperature, coat lightly with cooking spray.

Dip one slice of bread at a time into the egg mixture. Don't let it sit too long - it will soak that egg right up. Cook a couple minutes on each side until golden brown. I flipped mine twice to ensure the egg cooked all the way through the middle. Serve immediately, or let cool completely and then store in an airtight container in the refrigerator until ready to eat.