First, start on the strawberry filling. In a small pot over low heat, throw in whole strawberries, juice of 1/2 lime,1 teaspoon of water and a sprinkle of cinnamon. Let it cook until the strawberries have softened and releases its natural juices. You can speed up the process by smashing the strawberries as it softens.
While the strawberry filling cooks, in a bowl that is large enough for the bread to fit, whisk together egg white, almond milk, vanilla extract, and cinnamon.
Coat one slice of bread at a time with liquid mixture.
NOTE: DO not over soak the bread because it will make the flipping process difficult.
On a large pan or skillet spread a little of either grape seed oil or coconut oil with a napkin or brush, just so the bread will not stick to pan. Once distributed and the pan is heated, place one bread a time. Cook over medium heat for about 2-3 minutes per side or until the bread has a nice golden color on each side. Do the same with other slice of bread.
When the french toast is cooked, place one bread on a plate first, place sliced bananas and strawberry filling. Then place second slice on top and top with remaining sliced banana, strawberry filling, toasted walnuts* and a drizzle of honey, agave, or maple syrup.
Note: The first couple of times, the flipping will be difficult because if the pan is not thoroughly heated, the bread will stick and come apart. Be patient because it becomes easier each time.
Hope you enjoy! As usual, please comment below to let me know if you tried the recipe.
*Note: Toast walnuts on a pan over medium heat for about 3 minutes until nicely toasted