*4 pieces Ezekiel sprouted cinnamon raisin bread (our favorite)
*1/2 cup coconut milk
*1 Tbsp Tapioca, spelt or oat flour
*1/2 Tbsp agave or honey
*1 tsp vanilla
*Few pinches each:cloves, nutmeg all spice
*1/4 tsp cinnamon
*1 tsp nutritional yeast, optional

For a creamier batter, add 3 Tbsp of my raw young coconut pudding or almond cream

1. With a wire whisk, whisk the ingredients (minus the bread) until well mixed and smooth

2. Toast the bread for a couple of minutes

3. In a medium size fry pan, melt a small amount of coconut oil over medium heat.

4. Dip each piece of bread in the coconut batter (both sides a couple of times until drenched in batter)

5. Lay the bread in the heated fry pan and grill both sides for a few minuted until crispy and golden.

*Try serving with raw coconut oil and agave.