Low-Fat Breakfast! Fruit Toast Salad Made Easy

Cooking StepsHow to cook Low-Fat Breakfast! Fruit Toast Salad Made Easy step by step

Cooking Process

1. 
   Step 1

   In a large bowl, combine bread flour, coconut flour, caster sugar, yeast, and salt. Add the egg, room temperature milk, and coconut milk. Mix until a shaggy dough forms.

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2. 
   Step 2

   Add the coconut oil and knead the dough on a lightly floured surface for 10-15 minutes until smooth and elastic. The dough should pass the windowpane test.

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3. 
   Step 3

   Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

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4. 
   Step 4

   Punch down the dough to release the air. Shape it into a loaf and place it into a greased loaf pan. Cover and let it rise again for 30-40 minutes until puffy.

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5. 
   Step 5

   Preheat the oven to 180°C (350°F). Bake the loaf for 30-35 minutes until golden brown and hollow-sounding when tapped. Remove from the pan and cool completely on a wire rack.

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6. 
   Step 6

   Once cooled, cut the toast into bite-sized cubes. For extra crunch, toast the cubes in the oven at 160°C (320°F) for 5-8 minutes until lightly golden.

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7. 
   Step 7

   Prepare your fruits — wash and halve the strawberries, dice the mango, and cook or drain the corn kernels. Combine all fruits and corn in a large mixing bowl.

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8. 
   Step 8

   Add the toasted bread cubes to the fruit mixture. Drizzle with honey and salad dressing to taste. Toss gently to combine and serve immediately.

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