My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Friday, May 11, 2018

Gluten Free French Toast

Another fabulous recipe from Against All Grain founder, Danielle Walker! Couldn't wait to share this one. Super easy to prepare - just make sure you find a decent gluten free bread!
{ Prep Time: 5 mins / Cooking Time: 7-10 mins / Difficulty: Easy / Yields: 2-4 servings }

1 loaf gluten-free bread
3 large eggs
1/2 cup coconut milk
1/2 cup almond milk
2 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract
coconut oil
maple syrup
powdered sugar (optional)
berries, for garnish (optional)

1. In a shallow pan, whisk together the eggs, milk, spices & vanilla until completely combined. Set aside.
2. Heat 1/4-1/2 tsp of coconut oil in a large skillet, (just enough so the bread doesn't stick to the pan) and set the heat to medium-high.
3. Dip a slice of bread into the egg mixture, and let it soak on each side for 30 seconds. Place in the skillet and cook for a minute on each side (or until slightly browned). Press them down just a tad with your spatula, so they're not too soggy.
4. Repeat steps 2 & 3 until all the bread has been cooked. Sprinkle French toast with powdered sugar and top with berries, if desired. Serve with warm maple syrup -- a super tasty, satisfying treat!

*Note: You can store the cooked pieces in a Tupperware container for 3-5 days. 

Recipe borrowed from the Against All Grain Cookbook. You can find the original recipe here.

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