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15 • minutes
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4 • serves
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Easter Pita French Toast

5/5 (2)


  • tick3 fresh eggs (we love Woodland)
  • tick½ can (200g) Chantal Organics Coconut Cream
  • tick1 tsp raw sugar
  • tick1 tsp ground cinnamon (we love Mrs Rogers)
  • tickA pinch salt
  • tick4 big pita breads (we love Giannis)
  • tick2 cups frozen raspberries
  • tickChantal Organics Coconut Oil, for cooking
  • tick8 rasher manuka smoked streaky bacon (we love Hellers)
  • To Serve
  • tickA dizzle of Chantal Organics Creamed Honey
  • tickVanilla bean ice cream (or your favourite dairy free ice cream or yoghurt)
  • tickExtra frozen raspberries


  • Step 1.

    Preheat oven to 220C.

  • Step 2.

    In a bowl, whisk together the eggs, raw sugar, coconut cream, cinnamon and salt.

  • Step 3.

    Heat pitas in the microwave for 1 minute (to soften). Make a small incision in the pita breads and fill the centre with 3-4 tbsp frozen berries

  • Step 4.

    Dip the stuffed pita bread into the egg mixture and let soak for 5 minutes

  • Step 5.

    In a fry pan over medium heat, fry the french toast for at least 4-5 minutes on each side in a little coconut oil – until completely golden and cooked through and berries have softened inside

  • Step 6.

    Finish off in a 220C oven for 10 minutes.

  • Step 7.

    Leave in the oven to keep hot and continue cooking through until ready to serve.

  • Step 8.

    Fry or grill the bacon over a high heat until golden and crispy.

  • Step 9.

    Serve the french toast and bacon hot with a scoop of vanilla ice cream, some extra berries and a drizzle of honey.

  • Step 10.


Chantal Organics Products used

Coconut Cream
Coconut Oil

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