Hawaaian French Toast Casserole
¼ cup Coconut Oil
1 cup Brown Sugar
10 slices Bread
2 Bananas
1 teaspoon Agave
¼ coconut extract (or Vanilla)
pinch Salt
1 tablespoon Flax Meal
1 ½ cup Soy Milk (or any milk of your choice)
½ cup chopped Macadamia nuts
1/8 cup shredded Coconut
Directions:
1. Preheat oven to 375°
2. In a food processor mix flax, agave, coconut extract, salt, and 1/2 of a banana. Let sit while you prepare the glaze.
3. In a small sauce pan heat coconut oil over medium heat until melted. Add brown sugar and mix until oil is absorbed. Pour mixture over the bottom of your casserole tray.
4. Slice the remaining 1 1/2 bananas and place them on 5 of the slices, and cover with another slice creating a small sandwich. Layer the bread on top of the glaze. Pour macadamia nuts over bread.
5. Add to your food processor the soy milk and blend until smooth. Pour the mixture over the bread, making sure to coat the edges of the bread.
6. Put in the oven and cook for 35 minutes, then add coconut. Cook until coconut is lightly toasted and remove from the oven.
7. Serve warm.
