Wednesday, January 6, 2010

No Egg Gluten Free French Toast

Put the following items in a blender:

1/4 cup canned pumpkin
1 cup coconut milk ( or your favorite milk)
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon GF vanilla extract
1 teaspoon extra light olive oil
Loaf of GF Bread

Blend all together until well mixed.  Scrape down sides if you need to.  Pour into a dish that you can dip your sliced bread in.  Use your favorite GF sandwich bread.  I used the recipe on my blog and I used the whole loaf.  Dip your bread on both sides.  Let the excess run off and fry in a well oiled pan.  Let it cook for 2-3 minutes on each side, until they are golden brown.

*I wiped my pan between batches because some caramelization occurs.
*Don't soak the bread in the batter or it will make soggy french toast.

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