Every time Sunday rolls around I’m always asking myself, what should I make for breakfast today? Well this Sunday I decided to whip up something ‘quick and easy’ as usual 🙂 but different and still deliciously satisfying. Ever since finding out about my dairy allergy, it has really put a dent in my eating habits (both for good and
bad sad). This take on my oldie but goodie French Toast, is made with dairy alternatives of course. Many people think substituting real milk with anything else, is just pure craziness! But let me tell you, there are SO many foods you can make, where it really doesn’t affect the quality nor the flavor in any way. My fiance isn’t a big fan of dairy alternatives, but he gives this one a two thumbs up!!
To begin, you need to whip up 2 eggs with a about a 1/4 cup of almond or coconut milk + 1/2 tsp of ground cinnamon, nutmeg and pumpkin spice.
Take your gluten-free bread, and dip it into the eggs/milk (soaking each side), then place each slice of bread into a lightly oiled pan on medium heat.
Make sure to flip each slice after about a minute on each side (or until it browns). They don’t take very long to cook.
Once they have browned on both sides, transfer to a plate, top with some organic maple syrup or fruit puree of your choice.
Then serve and enjoy!
In addition to the french toast I also made some Italian chicken sausage and scrambled eggs.