I’m the type of person who buys a lot of sugary food such as; chocolate, biscuits, etc. And then I store it all in a box and that’s where it stay’s until I want them, which is rarely ever. I mean don’t get me wrong I eat chocolate in moderation, all you have to do is to go and look at my Instagram account and you will see, but I would rather eat wholesome foods than chocolate and biscuits all the time, which is why I have a lot hanging around and quickly expiring. These pistachios were a perfect example; I bought them about a year ago and found them last night at the bottom of my flexible eating box and lo and behold their date was due to expire next month.
At first I thought I’d use them to make pistachio butter because that’s hard to come by and expensive when you do, then I thought they would be great as a French toast topping – because French toast is always on my mind lately – So last night I made my French toast mixture and let the bread soak overnight – a little tip from a fellow Instagram follower – I held off on the pistachios, but then this morning I decided to add them to the mixture, making sure they all stuck to the bread, like ants on a chocolate bar. The best idea I have come up with yet. It gave the French toast a nice crunchy texture and made it so flavourful. I then topped it off with more crushed pistachios and also some sweet spreads, chocolate brownie Coconutter because I am obsessed with this, as much as I am with French toast.
Continue reading “Vanilla Protein & Pistachio Crusted, French Toast.”