Recipe created by author Kathy Smart, North America’s Gluten Free Expert, courtesy of Udi’s Gluten-Free.
Coconut milk gives this Cinnamon French toast with Canadian maple syrup an unexpected twist. Gluten free, and perfect for a cozy breakfast. Serves 1.
Ingredients:
2 pieces of Udi’s Whole Grain Bread or Millet and Chia Bread
1 fresh, organic egg, beaten
1/4 cup (60 mL) of coconut milk
1 teaspoon (5 mL) of pure vanilla extract
½ teaspoon (2.5 mL) of cinnamon
1 pinch of sea salt (this will help naturally bring out the sweetness of a recipe)
2 teaspoons (10 mL) of coconut oil for frying
Directions:
1. Cut bread into halves
2. Beat egg and all ingredients together, except for coconut oil, in a large bowl
3. Heat non-stick frying pan on medium to high heat and add coconut oil. Immerse bread halves into egg mixture and coat both sides.
4. Place coated bread into frying pan and allow to become golden before flipping to cook other side.
5. Serve with either fresh strawberries on top or a sprinkle of cinnamon and drizzle with pure Canadian Maple Syrup.
For more gluten-free recipes, visit www.udisglutenfree.com.
