When beginning a gluten-free lifestyle, there were a few things I was worried about... Pancakes, pizza, bagels, sandwiches & FRENCH TOAST.
Luckily, I've perfected a french toast recipe just in time for peak pumpkin season.
This recipe is specifically dairy & gluten free, but you can always use regular butter, regular milk, or a different bread if you do not have food restrictions!
What you'll need:
(Makes About 4-5 Slices)
2-3 Tbsp Miyokos Vegan Butter
2 Eggs
1/8 Cup Plant Based Milk (I use Califia Farms Coconut Almond Milk Blend)
1/4 Cup Organic Pumpkin Puree
1/4 TSP Salt (I use Himalayan Pink Salt)
1 TBSP Organic Maple Syrup (I use Coombs Family Farms Maple Syrup)
1/2 TBSP Brown Sugar
1/4 TSP Vanilla extract
4-5 Pieces of Canyon Bakehouse Gluten-Free Heritage Style Bread
Powdered Sugar
What To DO:
1. In a mixing bowl, whisk eggs and plant based milk until smooth and fluffy.
2. Add Pumpkin Puree to the mixture & whisk until smooth.
3. Add Salt, Pumpkin Pie Spice, Maple Syrup, Brown sugar, and vanilla extract to mixture. whisk well.
4. Over medium heat, on a griddle, melt 1 1/2 TBSP of Miyokos Vegan Butter.
5. Submerge each slice of bread into pumpkin/egg mixture & scrape off excess.
6. Cook on griddle in Miyokos Butter on medium heat, flipping slices occiaionally until slices are golden brown & the edges are slightly crunchy.
7. Once cooked, remove french toast from griddle.
8. Cut each slice in half, diagonally while theyre hot.
9. Add 1/2 - 1 TBSP of Miyokos Vegan butter on top of french toast while its still hot.
10. Sprinkle desired amount of powdered sugar on top, add some maple syrup & serve!
This had been my go-to recipe for making french toast for the past month or so. I hope you love it as much as my family & I do!
As always, DM me on Instagram & let me know what you think if you try it!
xoxo,
Kayla
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