Terry

I made it with one variation: cashew butter instead of peanut butter. But French toast is French toast, and it's still good.

I made this, using fine carrot pulp from carrot juicing, and raw, unfiltered honey. The honey blended well with the cream cheese and stayed blended, even overnight. Then I served it to some of the most demanding dinner guests imaginable: fellow churchmen eating a pot-luck meal. After one hour, it was three-fourths gone. All who tried it, loved it, and at least fifteen people asked for the recipe. Honey is a flavor enhancer. Refined sugar dominates any mix it goes into, so that what you taste is flavored sugar. But honey does not suppress and dominate other flavors; it brings them out. So you can actually taste the carrots, the pineapple, the spices, and the walnuts, with a bare hint of extra sweetness. And best of all, it produces no "sugar high" and "sugar crash," nor does it make you drowsy after you eat it, nor suppress your immune system, as refined sugar tends to do.