Best 3 Chia Seed Coconut And Raspberry French Toast Sticks Recipes

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CHIA SEED, COCONUT, AND RASPBERRY FRENCH TOAST STICKS



Chia Seed, Coconut, and Raspberry French Toast Sticks image

This healthy breakfast is not only quick and easy but also delicious. A huge hit every time I serve it. Enjoy!

Provided by Joy

Categories     Breakfast and Brunch     French Toast Recipes

Time 20m

Yield 3

Number Of Ingredients 13

3 thick slices whole grain bread
¼ cup coconut
¼ cup chia seeds
¼ cup half-and-half
2 eggs
1 tablespoon white sugar
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
2 teaspoons unsalted butter, or as needed
½ cup fresh raspberries
½ cup vanilla yogurt
2 ounces maple syrup, or to taste

Steps:

  • Cut each bread slice into 4 even sticks.
  • Mix coconut, chia seeds, half-and-half, eggs, sugar, cinnamon, vanilla extract, and salt together in a bowl until batter is smooth.
  • Heat a large skillet over medium heat and add butter.
  • Dip bread sticks in the batter until completely coated.
  • Cook coated bread sticks in the hot butter until browned, 2 to 3 minutes per side.
  • Place raspberries in a microwave-safe bowl; heat in microwave until softened, about 1 minutes. Mix yogurt into raspberries.
  • Dip French toast sticks in raspberry-yogurt sauce and top with maple syrup.

Nutrition Facts : Calories 381.6 calories, Carbohydrate 48.1 g, Cholesterol 140.2 mg, Fat 15.3 g, Fiber 9.3 g, Protein 14.2 g, SaturatedFat 6.7 g, Sodium 658.7 mg, Sugar 23.9 g

RASPBERRY COCONUT FRENCH TOAST SLOW-COOKER STYLE



Raspberry Coconut French Toast Slow-Cooker Style image

I put the ingredients in the slow cooker crock the night before, refrigerate it, then pop the crock into the slow cooker in the morning. You can use regular milk or half-and-half, include your favorite jam, and substitute almond extract instead of vanilla. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 3h10m

Yield 12 servings.

Number Of Ingredients 8

6 large eggs
1-1/2 cups refrigerated sweetened coconut milk
1 teaspoon vanilla extract
1 loaf (1 pound) French bread, cubed
1 package (8 ounces) cream cheese, cubed
2/3 cup seedless raspberry jam
1/2 cup sweetened shredded coconut
Whipped cream, fresh raspberries and toasted sweetened shredded coconut

Steps:

  • In a large bowl, whisk eggs, coconut milk and vanilla until blended. Place half of the bread in a greased 5- or 6-qt. slow cooker; layer with half of the cream cheese, jam, coconut and egg mixture. Repeat layers. Refrigerate, covered, overnight., Cook, covered, on low 2-3/4 to 3-1/4 hours or until a knife inserted in the center comes out clean. Serve warm with whipped cream, raspberries and toasted coconut.

Nutrition Facts : Calories 280 calories, Fat 12g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 1g fiber), Protein 9g protein.

CHIA COCONUT PUDDING WITH COCONUT MILK



Chia Coconut Pudding with Coconut Milk image

Chia seeds make great desserts and are high in omega-3s. This recipe is a healthy alternative to processed desserts. It uses agave (or stevia if you prefer) as a sweetener instead of sugar. Stir again before serving and top with fresh fruit and another dash of cinnamon or spices.

Provided by Donna Kim

Categories     100+ Everyday Cooking Recipes     Vegan     Desserts

Time 30m

Yield 6

Number Of Ingredients 8

½ cup chia seeds
2 cups coconut milk
6 tablespoons unsweetened coconut milk
1 tablespoon agave nectar, or more to taste
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 pinch salt
½ cup diced fresh strawberries

Steps:

  • Place chia seeds in a bowl.
  • Whisk coconut milk, unsweetened coconut milk, agave nectar, vanilla extract, cinnamon, and salt together in a bowl; pour over chia seeds and stir well. Allow coconut milk-chia seed mixture to soak until thickened, at least 20 minutes, or cover bowl with plastic wrap and refrigerate overnight.
  • Stir pudding and top with strawberries.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 10.8 g, Fat 22.4 g, Fiber 5.3 g, Protein 3.5 g, SaturatedFat 17.4 g, Sodium 39.7 mg, Sugar 3.2 g

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