Blueberry French Toast Casserole With Apple Compote
In Phase 1, we focus on targeting the adrenals and soothing psychological stress. We really want to flood the body with nutrients from amazing spices like ground cinnamon, that stimulate digestion and the metabolism.
Phase 1 | Serves: 6
Prep time: 30 minutes | Total time: 1 hour
INGREDIENTS
8 egg whites
1 1/2 cups unsweetened rice milk
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
15 drops liquid stevia
6 slices sprouted grain bread, cubed
2 cups fresh or frozen blueberries
Apple Compote (Makes 3 cups)
4 medium apples, peeled and sliced
2 tablespoons arrowroot powder
2 teaspoons ground cinnamon
1 teaspoon fresh lemon juice
1/8 teaspoon sea salt
20 drops liquid stevia, or to taste
DIRECTIONS
- In a large mixing bowl, combine the egg whites, rice milk, cinnamon, vanilla, almond extract, and stevia. Whisk well. Line a medium baking dish (about 8 by 11 inches) with parchment and fill it with the bread.
- Pour the liquid mixture over the bread, making sure all parts of the bread are moistened, and allow it to sit for at least 30 minutes. (Note: You can make the casserole ahead to this point, cover, and refrigerate.) Meanwhile, preheat the oven to 350ºF.
- Mix the blueberries into the bread mixture. Bake the casserole for about 30 minutes, or until there is no liquid between the bread cubes. Allow the casserole to cool a bit, and serve with about 1/2 cup of the Apple Compote per serving.
- For the compote, combine the apples, arrowroot, cinnamon, lemon juice, and salt in a large saucepan over medium heat. Add 2 cups water and cook, often stirring, until the mixture becomes thick and the apples soften but don’t break apart about 15 minutes. Let the compote cool a bit (it will thicken more as it cools), stir in the stevia, and serve.
In Phase 1, we focus on targeting the adrenals and soothing psychological stress. We really want to flood the body with nutrients from amazing spices like ground cinnamon, that stimulate digestion and the metabolism.
Phase 1 | Serves: 6
Prep time: 30 minutes | Total time: 1 hour
INGREDIENTS
8 egg whites
1 1/2 cups unsweetened rice milk
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
15 drops liquid stevia
6 slices sprouted grain bread, cubed
2 cups fresh or frozen blueberries
Apple Compote (Makes 3 cups)
4 medium apples, peeled and sliced
2 tablespoons arrowroot powder
2 teaspoons ground cinnamon
1 teaspoon fresh lemon juice
1/8 teaspoon sea salt
20 drops liquid stevia, or to taste
DIRECTIONS
- In a large mixing bowl, combine the egg whites, rice milk, cinnamon, vanilla, almond extract, and stevia. Whisk well. Line a medium baking dish (about 8 by 11 inches) with parchment and fill it with the bread.
- Pour the liquid mixture over the bread, making sure all parts of the bread are moistened, and allow it to sit for at least 30 minutes. (Note: You can make the casserole ahead to this point, cover, and refrigerate.) Meanwhile, preheat the oven to 350ºF.
- Mix the blueberries into the bread mixture. Bake the casserole for about 30 minutes, or until there is no liquid between the bread cubes. Allow the casserole to cool a bit, and serve with about 1/2 cup of the Apple Compote per serving.
- For the compote, combine the apples, arrowroot, cinnamon, lemon juice, and salt in a large saucepan over medium heat. Add 2 cups water and cook, often stirring, until the mixture becomes thick and the apples soften but don’t break apart about 15 minutes. Let the compote cool a bit (it will thicken more as it cools), stir in the stevia, and serve.
