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Sprouted Whole Grain Stilton n Pear Stuffed French Toast Sandwich

I love brunch. I have whipped up many varieties in the past. This is a real wholesome and truly scrumptious version. I always have Ezekiel sprouted grain bread and their english muffins in the freezer. They are my go to choice for dipping into my chocolate milk (65% or more semisweet chocolate and milk), toast and jam, and mealtime sandwiches. I love bread and for a treat, I’ll go out and get some Fred’s walnut, potato, spicy green olive, or black olive batards…Harbord’s rye and onion is a high fibre favourite too. But, I am loyal to my organic and natural lifestyle. When I toast up a slice or two of the sesame Ezekiel sprouted grain loaf, it is really roasted seed comfort in its truest form. What is sprouted grain loaf anyway and why…you may ask?

French toast kicked up a notch…sprouted grain loaf, stilton, pears, pecans…draped in Saigon cinnamon and organic maple

In ancient times, it was made from sprouted whole grains or berry roots, which were finely ground, mixed with water, and cooked at low temperatures in order to preserve the vitamins, minerals and enzymes. Contemporary varieties now are loaded with nuts, seeds, raisins, dates and herbs, which can make the bread more like a moist, hearty muffin. The nutritional content of sprouted grain loaf provides many benefits.

Natural Plant Enzymes – made from sprouting, or germinating, grain such as wheat, rye, spelt and buckwheat. Once finely ground, the grains are mixed with water and cooked at temperatures between 45 and 60 degrees C for 10 to 12 hours. A “living loaf” because the grains are partially raw and the enzymes are left in-tact. Important for properly digesting the fibrous material, seeds and nuts in the intestines, which extracts out more nutritional content.

Rich in Vitamins And Minerals – When grains, seeds and nuts are germinated, their nutritional content improves. Ezekiel bread is not baked at high temperatures i.e., more vitamins, minerals and amino acids are available that would otherwise be destroyed. Commercial bread manufacturing uses only the endosperm of the wheat kernel, which contains mainly carbohydrate and very little vitamin or mineral content.

High in Antioxidants – Sprouted grains, seeds and nuts are high in protective antioxidants. Antioxidants eliminate the by-products of oxidation in the body, referred to as free-radicals, which are thought to be responsible for aging, tissue damage and potentially cancer.

High in Fiber – In addition to being very digestible, sprouted grains are an excellent source of fiber and plant protein.

Reduced Allergic Reactions – sprouted wheat, the starch is mainly converted to simple sugars, which often allow wheat intolerant people to eat this kind of bread with far fewer problems. According to “Nutritional Sciences,” sprouted grains also break down the lectins that some people are sensitive or allergic to.

You can find Ezekiel products in the health food freezer section in many of your local supermarkets.

Well that’s the long and the short of sprouted grain loaf. Now for the good stuff…Here’s a recipe that I threw together…had stilton, pecans, and pear on hand last weekend. You can prepare this recipe with any bread, cheese or fruit…with

what you have on hand. This brunch sandwich is easy to prepare and really yummy.

Sprouted Whole Grain Stilton n Pear Stuffed French Toast Sandwich

Serves 1 (multiply per person as required)

1 egg, omega 3 raised without antibiotics 2 tablespoons skim milk 2 pinches of coarse kosher salt Freshly ground black pepper ¼ teaspoon cinnamon 2 slices Ezekiel Sprouted Grain Loaf 1 ounce (about the size of your thumb) English Blue Stilton, crumbled 5 or 6 thin slices of pear 6 pecans, toasted Extra virgin olive oil for frying Organic Maple Syrup Confectioners sugar, optional

  1. In a shallow bowl or pan, beat egg with milk, coarse kosher salt, freshly ground pepper, and cinnamon.

  2. Soak bread slices on both sides in egg mixture.

  3. Heat about 1 teaspoon of extra virgin olive oil in a non stick skillet on medium heat. Lightly brown the pecans. Take off heat and set aside.

  4. Lightly brown each piece of bread on both sides. Add another teaspoon of oil to pan, if necessary.

  5. Take one slice of bread in the pan and layer with crumbled Stilton, then pear slices, then pecans, and finish with more Stilton. Top with the other slice of bread. Cover the pan for about 1 minute to help melt the cheese.

  6. Take lid off and carefully flip the sandwich until brown and crispy on the other side.

  7. Take of heat. Sprinkle with confectioners sugar and drizzle with organic maple syrup.

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