Baked PB and Banana Stuffed French Toast
2 slices of bread, sliced into quarters
¼ cup egg whites
¼ cup unsweetened almond milk
½ teaspoon vanilla extract
1 tablespoon Natvia
2 tablespoon peanut flour
Pinch of salt
3 to 4 tablespoon water
½ banana, thinly sliced
Preheat oven to 170C.
Combine egg whites, milk and sweetener then toss bread in mixture and let soak for 10 minutes.
In a small bowl, mix peanut flour, salt and water until a paste like consistency is reached feel free to add or reduce the amount of water.
Lightly spray a ramiken with non-stick spray.
Take one of the bread pieces.
Spread a generous amount of peanut paste over one side and arrange vertically in the ramekin.
Repeat with the remaining bread.
Wedge banana slices between each piece of bread then bake for 18-20 minutes, or until golden.
Top with extra banana slices, maple syrup and cacao nibs