With Sugar Free Syrup
Oh yes, my friends, I was in breakfast bliss this past Sunday morning. We’ve started a new tradition in the Peters home on Sundays. While Renaissance Man milks the goats, I fix a hot breakfast and then the whole family reconvenes at the table for some old fashioned family time. It’s fabulous. I’m not a huge lover of cooking, but oh, how I look forward to Sunday mornings.
And now with the introduction of grain free french toast and sugar free maple syrup, I’m going to long for Sunday mornings even more.
Lest you think I am some brilliant chef, let me explain. I had help.
Chez Misty turned me on to a recipe from Elana’s Pantry for ‘Paleo Bread’. Misty said she’d made a toasted cheese sandwich with her bread. She had me at cheese. 🙂 I made my own version of this bread using chia seed instead of flax seed. SIDE NOTE: If you haven’t tried chia seed yet, you really ought to give it a shot. All the difficulties that flax seed has with storage and having to grind it just prior to using, chia does not have. It has
- 2 times the protein of any other seed or grain
- 5 times the calcium of milk
- 2 times the amount of potassium as bananas
- 3 times more iron than spinach
- Lots of omega-3 and omega-6
Back to Paleo Bread. I also replaced the honey with 1 Tbsp of Xylitol and then baked it all in a small silicon bread baking pan I happened to have. It turned out beautifully. It is more of a sweet bread texture, but still very satisfying. It made so much I didn’t know what to do with it all, so I sliced it all and stuck it into the freezer.
Then Sunday morning I had an epiphany. What if I could make my own maple syrup? I could eat french toast with the rest of the family. (I usually have a bowl of yogurt or something ‘healthy’ while they eat their yummy pancakes and such.) Oh, yes. That would be divine.
So, off I ventured to concoct my own crazy version of Maple Syrup. Mind you it had to be sugar free and I really wanted it to be thickish. You know…not runny. I accomplished my goal. Whoa. Did I ever.
Here’s what I did:
Sugar Free Maple Syrup
1/4 C butter
1/8 C Xylitol
splash Maple flavoring (alcohol free for me)
1 tsp+ corn starch (arrowroot would work just as well for a grain free option)
In a small sauce pan, melt butter. Dump in Xylitol.
Stir until Xylitol dissolves. By the time this happens, the butter will have a carmelized smell and taste. Yum.
Splash in maple flavoring. Mix.
Sprinkle in 1 tsp corn starch. Stir. Sprinkle in 1 more tsp. Stir.
Keep stirring and adding corn starch until you have the consistency you like.
Pour onto your grain free french toast. Or wait! I think I’ve left you hanging. I forgot to mention the making of the French Toast. Okay, so dip your sliced Paleo Bread into a mixture of eggs, coconut milk (any nut milk will also work), cinnamon, nutmeg and vanilla. Then cook on a skillet until done.
Now..back up and instead of just pouring on your delicious maple syrup, first spread on some Sunbutter. Oh yeah. And if you are feeling really decadent, pour on some melted coconut butter. Now you have a masterpiece.
P.S. Don’t know what coconut butter is? Be on the look out for an upcoming blog. I am in love with this new kind of ‘butter’. And it is SO easy to make. Honest.
Nope, I didn’t take a single picture. It’s been like London around these parts. Fog. 24 hours a day. Miserable. Not great for taking pictures. You’ll just have to use your imagination, people.