My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Wednesday, May 11, 2016

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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