About the Recipe
Warm, golden sticks of French toast coated in cinnamon sugar...perfect for dipping and sharing!
Ingredients
8 slices of gluten free bread (I prefer Canyon Bakehouse Mountain White or Canyon Bakehouse Hawaiian Sweet Bread)
2 eggs
¼ cup Silk Almond Protein Milk
1 TBSP vanilla extract
1 tsp cornstarch
1 or 2 TBSP ghee or grass fed butter
¼ cup coconut palm sugar
2 tsp ground cinnamon
Note: If the bread is a little stale, that's okay....some say it's even better that way!
Preparation
Heat a large skillet over medium / medium-high heat.
Place 1 TBSP ghee or butter in pan and let it melt.
Cut slices of bread into equal thirds.
In a small food chopper or food processor, mix together the eggs, almond milk, vanilla, and cornstarch. Then place the egg mixture into a shallow bowl.
In a separate bowl, combine the coconut palm sugar and ground cinnamon.
Once the ghee or better is melted, quickly dip each slice of bread into the egg mixture and let excess run off then place into the hot pan. It is very important you don't soak the bread... just a quick dip will do the trick!!
Let the bread cook for 2-4 minutes until golden brown then flip over and cook for another 2-4 minutes until golden brown. (Note: Do not crowd the pan! You may need to cook in batches. If you do, add the extra TBSP of ghee or butter before cooking the next batch.)
Set aside for about 30-60 seconds then dip each slice into the cinnamon sugar mixture and cover on all sides.
Serve with pure maple syrup, bananas, strawberries, or whatever you favorite french toast topping is!