French Toast with Berries

I think this is my new favourite breakfast. I had this craving out of nowhere a few days ago for French Toast, and so I made it for a friend who came over for brunch. It is so good!

⅔ cup milk
4 eggs
2 tbs sugar
½ tsp cinnamon
pinch of salt
a loaf of bread - any kind you want, I used a crusty rustic loaf butter

Heat a frypan over medium heat.
Whisk the eggs, milk, salt, sugar and cinnamon together in a shallow bowl.
Soak the bread in the egg mixture, making sure that both sides have been covered.
Melt the butter in the pan and place the pieces of egg-soaked bread in and cook until browned on each side.

I had it with blueberry syrup, strawberries and vanilla yogurt, but you could have maple syrup, or any kind of fruit compote as well.
Blueberry Syrup
1 packet frozen blueberries (about 300g)
⅓ cup sugar
1 tsp cornflour (cornstarch)
juice of ½ a lime

Put the blueberries and sugar into a saucepan over medium-low heat. Stir gently until the blueberries have thawed and start to release their juice, and the sugar has dissolved.
Add the cornflour and stir through, and bring the sauce to the boil. Allow it to gently boil for 1 minute, until it has slightly thickened. Stir through the lime juice.

Museli

This is another one of my mum's recipes. It is totally addictive. And, the cashews always seem to vanish before the museli is gone. In my present anaemic state, I have created a high-iron version, but its pretty much the same as my mum's.


6 c traditional rolled oats
1 1/2 c shredded coconut
1 1/2 c sesame seeds
1 1/2 c sunflower seeds
1 c pepitas
1 c raw cashews
1/2 c linseeds
any other nuts or seeds you feel like adding

1/2 c olive oil
1/2c honey or maple syrup
1 tsp vanilla

Preheat the oven to about 150C, or if your oven is crazy like mine, 125C.
In a large bowl or pot, mix together all of the dry ingredients.
If you are using honey, put it into the microwave for about 30 seconds on medium heat, or just until its runny. Mix it with the olive oil and vanilla, and then pour it over the dry mixture. Stir it really well, making sure that all the oats and nuts are covered.
Spread the mixture over a baking sheet. Don't spread it too thick - you will probably end up covering 3-4 sheets. Put the sheets in the oven, and leave for 15-20 minutes. Turn, and leave for another 10-15 minutes, or until the mixture is golden. Remove from the oven and leave in the tray to cool. By cooling it in the tray, the museli will harden into chunky, crunchy bits as well as smaller pieces.
My family likes to eat this with yoghurt and maple syrup, but you should eat it however you like!