YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted PB&J French Toast
Enjoy a playful twist on classic PB&J French toast, featuring a crisp almond flour coating and a delicious sandwich of natural peanut butter and grape jelly nestled between buttery, egg-dipped whole wheat bread. This dish delivers a satisfying crunch with every bite and a nostalgic flavor profile reimagined for clean eating.
INGREDIENTS
2 slices Whole Wheat Bread (~70g total)
2 Large Eggs
1 Egg White
1 tbsp Almond Flour
2 tbsp Natural Peanut Butter
1 tbsp Grape Jelly
PREPARATION
In a shallow bowl, whisk together 2 whole eggs and 1 egg white until well combined.
Set up a small plate with 1 tbsp of almond flour.
Dip each slice of whole wheat bread into the egg mixture, ensuring both sides are well coated.
Gently press the egg-coated bread into the almond flour, making sure the surface gets an even, light crust.
Preheat a non-stick skillet over medium heat and lightly coat with a minimal amount of oil or cooking spray.
Place the coated bread slices onto the skillet and cook for about 2-3 minutes on each side until golden brown and crispy.
Once cooked, spread 2 tbsp of natural peanut butter evenly on one slice and 1 tbsp of grape jelly on the other.
Assemble the slices together to create a sandwich and serve immediately, enjoying the contrast of warm, crisp French toast with the rich, sweet filling.