Throughout the 2017 season we are going to bring you a number of recipes from Sydney Swans chef Courtney Roulston. 

We will bring you a different recipe each week from Courtney involving a lot of what the players eat on a weekly basis.

GLUTEN FREE FRENCH TOAST WITH BLUEBERRY CHIA JAM

SERVES 6 

1/3 cup Milk

1/3 cup Cream

3 eggs, lightly whisked

¼ cup caster sugar

Pinch ground cinnamon

80g butter

12 slices gluten free white bread

1 cup thick Greek yoghurt to serve

Blueberry chia jam:

1 cup blueberries

1 tablespoon chia seeds

2 tablespoons water

¼ cup maple syrup

For the jam, place the blueberries into a small pot over a medium heat. Soak the chia seeds in the water for 1 minute before adding into the blueberries. Add in the maple syrup and leave to gently simmer for 5 minutes, or until thickened.

Meanwhile heat a non-stick frying pan over a medium heat. Place the milk, cream, eggs, sugar and cinnamon in a bowl. Dip slices of the bread into the egg mixture one at a time. Melt 20g of butter in the pan and cook 3 pieces of bread at a time for 2 minutes each side, or until golden brown. Repeat with the remaining bread. And butter

To serve place the cooked bread onto serving plates. Top with the yoghurt and a dollop of blueberry chia jam. Enjoy!