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Sourdough French Toast

Who doesn’t feel fancy with a plate of French toast?! If you’re into sourdough, use your very own for this recipe…otherwise, you can grab some at the store.  Just keep in mind true unrefined sourdough should have VERY limited ingredients (no yeast or fillers).

 

homemade sourdough french toast

 

I always like to serve with a side of eggs or sautéed veggies to balance out the sweetness and help with satiation…but you do you!!

 

Sourdough French Toast Recipe

Ingredients

1 pasture-raised egg, whisked

1 Tbsp nut milk

1 Tbsp coconut sugar

1/2 tsp ceylon cinnamon

1/4 tsp pumpkin pie spice

2 Tbsp Cashew Cookie Butter

1 Tbsp maple syrup

Directions

Combine the egg and milk, whisking until fluffy.

Dip bread on both sides, pressing into the liquid batter so that each part of the bread is coated.

Sprinkle coconut sugar, Ceylon cinnamon, and pumpkin pie spice on both sides of the bread.

Cook in cast iron (preferably) to get a nice crust on both sides of the toast! Butter the cast-iron generously and allow it to get warm (medium heat). Lay the toast onto it. You’ll see the egg begin to turn more opaque and the crust build and that’s when you know to flip. You can continue flipping until each side has reached desired crispiness!

Melt the coconut butter and maple syrup together — drizzle over the top or place in a small sauce dish for dipping! My kids personally like to have theirs cut into strips which they can dip into the coconut maple glaze.

healthy french toast recipe

Here is a printable version for your convenience:

Sourdough French Toast

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Chocolate-Filled Blondie Bites

Let me tell you a little secret about my husband.

He’s addicted to a “finisher.”  You know, that touch of sweetness after every meal?

Most days this bugs me.  Mostly because he got me on this habit too! BUT I’ve found ways around it by keeping either good dark chocolate or cups like these on hand in the fridge so that we have healthy options.


homemade blondie bites

Not to worry; these still feel (and are) incredibly decadent!! I also love taking these to gatherings because everyone feels like they get their own little custom treat.

They store beautifully in the fridge!

homemade cocoa butter blondie bite cups

Chocolate-Filled Blondie Bites

Ingredients

1/2 cup cocoa butter wafers
3.5 T coconut butter
1/2 T coconut oil
1 t vanilla
1 T vanilla protein powder
1 t honey

Directions

Line a muffin pan with mini muffin cup liners OR use a silicon baking sheet (they make all sorts of shapes for these – I love the one with hearts!)  Heat a pot over the stove and use a mixing bowl to create a double broiler.  Once the water is warming, add the oil, butter, and wafers to the baking bowl to begin to melt. The butters will liquify quickly once the water boils, then you can add in the vanilla and protein powder.

Remove the mixing bowl from the pot and stir with a fork until all ingredients are combined. Place another small bowl in the hot water to begin warming (this is being prepped for melting the chocolate).

Pour half of the mixture into the liners.  Place in the freezer until set (about 15 minutes).

Place 1/2 of your favorite honey mamas chocolate bar in the warm bowl + double broiler and allow it to soften and melt down a bit.

Remove baking pan from the freezer and place small sections of the chocolate the chocolate in the middle of each cup.  I flatten them out to make a smooth layer across the middle.

Pour the rest of the cocoa butter mixture on top to cover each cup and refreeze for another 15-20 minutes.

Once the cups are completely set, store in the fridge for a delicious and wholesome treat!

Here is a printable version of the recipe for your convenience:

Chocolate-Filled Blondie Bites Recipe

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Carrot Cake Breakfast Bars

These Carrot Cake Breakfast Bars are THE most popular recipe on my instagram page, so I figured it was about time it lived on the blog.

I make this recipe on repeat and the whole family enjoys it. I love to have it for breakfast (cheers to sneaking in veggies!) or with a hot drink mid-day.

Carrot Cake Breakfast Bars Recipe

Ingredients

CARROT CAKE:

1.5 cups almond flour
1 Tbsp coconut flour
2 Tbsp maple syrup OR 1/4 c coconut sugar
1/3 cup shredded carrot
1/4 cup chopped pumpkin seeds
1/4 cup raisins
2 eggs
2 Tbsp ghee (or sub butter)
2 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
small pinch of pink salt

ICING:

4 Tbsp coconut butter – I do Vanilla Cake Batter or Honey Pecan Pie (melted)
2 Tbsp raw honey

Directions

Preheat oven to 350. Combine all the dry ingredients and set aside in a bowl.

Use a food processor or cheese grater to shred and chop the carrots.

Slowly combine the rest of the ingredients (saving the raisins for stirring in at the end). Add the dry ingredients into the wet.

Line an 8×8 glass dish with parchment paper and press in the mixture.  It should be quite dense.

Bake for 20-25 minutes and let sit for 10 (if you can wait!)

Drizzle the icing mixture over the top of the bars. Store in the fridge to retain freshness!

 

The honey and coconut butter blend easily to make a simple, healthy topping that’s incredibly tasty!

Carrot Cake Breakfast Bars Printable Recipe

Below you’ll find a printable recipe for your convenience. You’ll want to keep this in your kitchen binder or other handy location to make often!

 

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Texas Girl Guacamole

If you’re from Texas, you’ve got to have your own signature guacamole recipe. It’s just in our southern blood. I grew up disliking guacamole because I was used to thinking of it as whipped green mush. It was a side item to a fajita platter that I often passed right over. That is, until one day I was in the kitchen with my dad and he made some and had me try it…

“But I don’t like guacamole,” I said definitively.

He said “Just try it.”

I loved it so much I made him make more and pass it around to friends. I would carry it into home and triumphantly say, “This MY dad’s guacamole!”

I learned how to make it from my dad, but I add my own little flair with a kick of orange, pumpkin seeds, and goat cheese. Now I know this sounds strange, but trust me on this one. One of our favorite restaurants in Austin, Z Tejas, did this with their guacamole and it has become a staple topping set for us ever since.

The trick to keeping guacamole fresh (as possible) is to save those pits and place them in with the leftovers…that is, if there are any! I also find the citrus helps to stave off some of the browning that can occur as well.

My family loves to have this with some nice and salty chips and I like to top a crunchy rice cake with it and add sriracha!

Texas Girl Guacamole Recipe

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Almonds & Cream Matcha Latte

I like this warming twist on your standard matcha.  The hint of almonds, the creamy blends, and the cinnamon-sprinkled froth make this feel extra special.

almonds & cream matcha latte

To recreate it at home, see the recipe below!

Almonds & Cream Matcha Latte Recipe

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welcome to my table

Hello friend! I'm Rachel Stricklin and I'm so happy you have landed here!

 

My recipes are focused on whole food ingredients and are meant to bring you warmth, nourishment, and a

reason to gather.

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