Monday, March 21, 2016

Gluten-free, Dairy-free, Egg-free French Toast

My husband figured out the secrets of french toast for me, and I am beyond grateful. I tend to buy Trader Joes bread or make bread and then freeze it.  You just put a frozen slice in a plate with 1/4-1/2 inch rice milk (or other milk sub) and 1/2 tsp or so cinnamon. Nuke it for 30 seconds. Turn it over and nuke it again for 30 seconds. Let it sit for a minute. If your bread is not frozen just let it sit in the milk mixture for 30 seconds, flip it over, and let it sit for 30 seconds more (and skip the nuking). Meanwhile, get a pan really hot with coconut oil or grapeseed oil in it. Turn the heat to medium when you add the bread. Turn it over when golden brown. I cover mine with real maple syrup, and berries or bananas. It comes out soft on the inside and crispy on the outside.  I don't even miss the real thing.

No comments:

Post a Comment