By Little Northern Bakehouse

Kick off St. Patrick’s Day with an irresistible treat everyone will love! This heavenly Chocolate Mint French Toast is decadent enough for dessert, yet healthy enough for breakfast. Tantalizing mint filling tucked in chocolatey slices of our delicious Millet & Chia bread and topped with a rich, fudgy ganache—no one would ever guess this bit of brunch perfection is dairy and gluten free. Sure, you can celebrate with more traditional cabbage…but trust us, it’s no contest.

step 01

To prepare the ganache: add chopped chocolate and coconut cream to a small saucepan and cook over low heat, stirring constantly until smooth. Add vanilla and salt, stir well and set aside.

step 02

To prepare the mint filling: stir together all ingredients in a small bowl and adjust the colour to taste.

step 03

Preheat a non-stick pan with coconut oil. Combine milk, flax, vanilla, maple syrup and cocoa powder in a shallow bowl and mix well. Working with one slice at a time, dip bread on both sides allowing the excess to drip off.

step 04

Cook in the pan until both sides are crisp and toasted. Repeat with all slices and let cool.

step 05

Divide the mint filling between two slices and top with the remaining two. Top with the ganache, whip, nibs and fresh mint.

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