1.Make the batter by whisking together the almond milk, flax, cinnamon, and

vanilla extract.

2.Set aside for 10 minutes so the flax absorbs and the batter thickens.

3.Optional: cut the crust off your bread slices.

4.Spread 1 tbsp Kokada onto a slice and place another slice on top, like you’re

making a Kokada sandwich.

5.Repeat two more times with the remaining four slices.

6.Cut each ‘sandwich’ into sticks.

7.Pour your batter in a shallow bowl or dish.

8.Heat coconut oil in a pan on med/high heat.

9.When the pan is hot,dunk the sticks individually into the batter, coat

thoroughly,and place immediately in the pan***

10.Cook for about 2 mins on each side or until golden brown. You can use a

spatula or tongs to flip onto side edges for 30 seconds.

11.Remove from heat.

12.Make the dipping sauce by combining yogurt and Kokada in a bowl.

13.Serve with fresh fruit!

Tips

*Fresh bread works too! The sticks will just be more moist and dense.

**Use Greek style non-dairy yogurt for a thicker dipping sauce.

***Coat thoroughly but don’t let the sticks sit in the batter for more than a

few seconds or they will fall apart (especially when using fresh bread).

****Use Kokada Brownie for a decadent twist!!