Sometimes you just need carbs. Your body tells you you just need carbs. And it’s right. Your brain needs access to easy carbs. So, here are a boatload of carbs, tempered down with an anti-inflammatory and blood sugar controlling fruit. Even using real maple syrup over these won’t cause your blood sugar to spike like it would without this special fruit.
However, the photograph above is NOTHING like what you’ll get when you add the Mangosteen Pericarp powder. It makes everything look chocolaty, though there is no relationship to chocolate. It just turns everything dark brown. So, next time we make this recipe, I’ll get a photo and post it.
Yes, real maple syrup. It’s nutritional and good and you’re worth it.
To make the Coconut Milk, if you have the powder, just 1 to 1; ¼ filtered water to ¼ cup coconut milk powder. Shake it up in a shaker. Stir all the ingredients together, dip your bread and toss on the griddle.
They will look chocolaty. They aren’t. Mangosteen Pericarp is almost tasteless, slightly bitter, and very hypoglycemic. This will keep your blood sugar from spiking out of sight. And the first thing we noticed on our first bite was that it tasted just like French Toast. You could not tell (except for the color) that we’d added anything extra.
We are currently writing (3/3/18) an article on the Mangosteen. And you will be able soon to purchase it from Simply the Best. Right now they’re experimenting with size. It’s so light, they’re not sure what sizes they’ll be selling.