4 slices Gluten Free Wholemeal Bread

3 Eggs

1/3 cup Almond Milk

Pinch of Salt

50g Walnuts

1/3 cup Maple Syrup, plus extra to serve

4 Rindless Rashers Bacon

2 small Bananas

1 heaped tablespoon Coconut Sugar

  1. Place eggs, almond milk and salt in a bowl and whisk until combined. 
  2. Place bread into lamington pan or similar rectangular dish.
  3. Pour batter over bread.
  4. Leave to sit and soak in the eggy goodness for 30 minutes, gently turning after 15 minutes.
  5. Meanwhile, heat oven to 180 degrees C.
  6. Line baking tray with baking paper, scatter with walnuts and pour over maple syrup. Stir to coat nuts evenly. Roast 12 minutes or until nuts are toasted and caramelised, stirring occasionally. Set aside. Turn off oven.
  7. Heat a large non-stick frying pan over a medium heat.
  8. Cook bacon 2-3 minutes each side. Remove from pan and keep warm in oven.
  9. Remove bread from the batter, cook both sides until golden brown. Remove from pan.
  10. Cut bananas in half lengthways and coat inside lengths with coconut sugar. Place in pan, sugar side down and cook until golden and sticky.
  11. Layer from the bottom up: Bread, bacon, banana, nuts, bread, bacon, banana, nuts, then drizzle with the extra syrup.
Tried and Tested: