Great for families with allergies and/or intolerance to dairy, eggs and/or gluten. They have been a fun family favorite around here for years!
2 cups almond or rice milk
1 teaspoon vanilla extract
6-8 Tablespoons olive oil or melted coconut oil
1/2 teaspoon salt
4 Tablespoon whole wheat flour
1/2 cup arrowroot powder
4 Tablespoons Sucanat
1 heaping teaspoon cinnamon
1/2 teaspoon nutmeg (optional)
1 loaf of whole grain bread
pure maple syrup or dip of your choice, we used homemade buttery maple syrup (recipe soon to come)
Directions:
Cut slices of bread into 3-4 equal sticks.
Mix first 9 ingredients in bowl.
Dip sticks individually into mixture. Over medium/low heat, on a well greased pan or griddle, lay sticks flat down. After 2 to 4 minutes turn sticks, they should be a light brown. Sticks should turn easily when done. Cook for another 1 to 2 minutes before removing. I will a lot of times reduce the heat so they cook slow and are not soggy in the middle but some people like them soggy in the middle do whatever you like!
4 comments:
I've made these before and they are soo good! :)
We love to have these right after church: ) So good, especially with homemade bread!
I made this for a birthday breakfast and it was a big hit and my kids don't like regular french toast! I made it gluten free for me just subbing brown rice flour for wheat. The kids have requested this every day since.
I have made these several times now, and we all just love them--even my daughter's friends who are used to traditional French toast. Sometimes I replace the whole wheat flour for chickpea flour. This time, I added a couple tbs of ground flax seed. They're yummy every time! Thanks!
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