My mom used to make french toast a lot when I was growing up, but I’ll be honest I haven’t made it in a very long time. My go to carby breakfast is typically pancakes, but since I had just gotten this new gluten-free cinnamon raisin sourdough – I felt like french toast was in order. So I called my mom and asked her what her recipe was. I forgot just how simple it was to make. I had our delicious breakfast ready in no time and we both loved it!
The key is to top it off with nut butter, coconut milk/cream and maple syrup (you always want to balance out your carbs with healthy fat + protein so it doesn’t spike your blood sugar levels.) I would have added berries but we were completely out. However, the next day I remembered that I could just heat up my frozen blueberries and that was delicious as well. Hope you love this recipe as much as I do!
- 8 slices of gluten-free sourdough
- 2 eggs
- ⅛ cup of non-dairy milk
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 2 tbsp coconut oil
- Toppings: nut butter, coconut milk/cream, maple syrup and/or berries
- Heat a pan on medium heat.
- Whisk together the eggs, non-dairy milk, cinnamon + vanilla extract in a bowl.
- Once the pan is heated, add a little bit of coconut oil. Then dip the bread on both sides into the wet mixture. Note: You'll want to make sure excess mixture drips off the bread before putting it on the pan or it may get "eggy" on the bread.
- Cook the bread on each side for about 2-3 minutes until brown + toasted. Do this a few more times until all of the bread is cooked.
- Serve with nut butter, coconut milk/cream, maple syrup and/or berries and enjoy!
With Health + Happiness Always,
Jax
PS – Want more healthy comfort food? Check out the “Clean Comfort Cookbook” on my app!
