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Paleo Cinnamon French Toast Crunch

Paleo Cinnamon French Toast Crunch

Happy Friday y’all! The weekend is here which means I finally get to share the recipe I’ve been most excited to post all week— my Paleo Cinnamon French Toast Crunch. (Say whhhhat?) Yeah, you read that right—this French toast is inspired by my second favorite childhood cereal (Cocoa Puffs still reign over Cinnamon Toast Crunch).


Let’s backup here for a second though, because this mouthful of nostalgia would have never been developed had I not discovered Julie’s Real Cinnamon Vanilla Bean Cashew Butter. I don’t know Julie, but my-god does she know the way to this girl’s heart. Seriously though, their cashew butter is so divine and creamy, I have to refrain from devouring the entire jar in one sitting. As if I needed another reason (or two) to love Julie’s Real, all of their products are Paleo friendly and they are a Texas based company (I love supporting local brands). So I think it’s safe to say this stuff is my latest obsession and it’s here to stay.


Okay, now that I’ve professed my love for Julie’s Real, we can move on to the recipe.

*One quick side note:*

I used Udi’s (gluten-free) bread the first time I developed this recipe. However, Udi’s is not Paleo, so if you are on Paleo, I’ve had great success with Paleo Thin Almond Bread from Julian Bakery.


Paleo Cinnamon French Toast Crunch

Prep Time: 5 minutes

Cooking Time: 6 minutes

Total Time: 11 minutes

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  • 6 slices of Paleo friendly bread* (see notes above)

  • 2 eggs

  • 2/3 cup almond milk

  • 1/4 tsp ground nutmeg (optional)

  • 1/2 tsp vanilla extract

  • 1/4 tsp fine sea salt

  • 1/4 cup Julie’s Real Cinnamon Vanilla Bean Cashew Butter

  • Coconut oil or ghee (to grease the pan)

  • Maple Syrup


  1. Preheat oven to 200℉ (to keep your french toast warm, while you cook the remaining pieces)

  2. In a shallow dish, vigorously whisk the eggs, almond milk, nutmeg, vanilla, sea salt and the cashew butter together until well combined.

  3. Heat a lightly greased griddle or a large skillet over medium-high heat.

  4. Place bread slices, one at a time, into the egg mixture, coating both sides.

  5. Transfer the slices onto the griddle or skillet and cook until just golden brown on each side, about 2-3 minutes.

  6. Top with maple syrup and serve immediately, or place the toast in the oven until ready to serve.

Enjoy XX!

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