Tuesday, May 6, 2014

Gluten-Free French Toast

No fancy pictures, as it's not really a recipe. For this gluten free French Toast, I used UDI's GF cinnamon raisin bread (which is also free of soy, nuts, and dairy ~ we love this stuff here!), eggs from our chickens, and coconut milk. I whipped the eggs and coconut milk* together and dredged the cinnamon raisin bread through the mix. Then I cooked it with a little dash of coconut oil. They were utterly delicious! Beaker said, "These are the very best dinners EVER!" and then he ate several pieces for dinner, another for breakfast, and insisted I pack them for his lunch, too. High praise, indeed!

(*Tip: Using a sweetened coconut milk, like So Delicious Vanilla or Chocolate flavored coconut milk, adds a perfect sweetness to your French Toast! You can also use soy milk, if soy isn't an issue, and we have had great success in the past using a flaxseed-water mixture instead of eggs. Mix it up and try different things - French Toast is a great forgiving meal to play around with!)

For his lunch, I sliced two pieces of the toast into strips and packed in a small cup of syrup on the side for dipping. He also has another little cup of roasted sunflower seeds mixed with allergy safe chocolate chips. There is a small cup of breakfast sausage sliced up into bite sized bits, as well as some broccoli and peas. To round out the lunch, Beaker has watermelon balls and blueberries.

Simple, easy, delicious ~ our favorite kind of lunches!

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