Breakfast food is my absolute favorite. Ok, ok…I know I seem to have a lot of favorites, but it’s a true story. Living my life without pancakes and biscuits and french toast sticks makes me very sad inside. That’s why I have made it my job to come up with recipes that bring me joy!! I’m hoping, in return, they can bring you some joy too! Comforts foods are just such. For all of you food sensitivity suffers out there, I’m here for you. I vow to bring you as many “legit” comfort food recipes as my “self” permits. You are very welcome :). Don’t be afraid to put your two cents in…what are some of your favorite comfort foods? Leave a comment at the bottom of the page. I have a very large list that I would love to add it too ;P
Oh, bt-dub…Swear these things aren’t burnt. They didn’t taste it, at least :). Working with gluten free flours can be quite difficult. There has to be a perfect balance of moisture, as well as denseness (is that a word?). Also, these flours tend to burn easily. Anything that I cook stovetop that uses gluten free flours, is cooked on a low setting for an extended amount of time. This prevents burning and also gives it time to cook through. Gluten free flours also take longer to cook. So, be patient. I know, it sucks. It’s totally worth it, though.
If you’ve made any of my muffins before, you would know that one of my favorite things to do with left over batter is to make “bread” out of it. I do this by pouring the left over batter into a loaf pan. The cooking time and temperature are usually the same. The loaf is usually about 1/2 an inch thick. Perfect for bread!! And French Toast!!! I decided to make these in to French Toast Sticks because they would be easier to handle. They cook faster too!
I topped these off with some whipped coconut cream and berries. Have you ever tried whipped coconut cream? It’s pretty easy. Take the cream part of the (canned) coconut milk (or, you can do as I do, and buy coconut cream) and whip it in your food processor (I use my mini one) with some vanilla and liquid stevia, to taste.
I hope you egg free folks out there get to enjoy these!! 🙂 If you are dairy free, try using coconut cream in place of the greek yogurt, or a nut butter…mmmm. That sounds like a good idea, right there. Switch out the “bread” flavors you use too!! I want to make some with my Gluten Free Cornbread Recipe. I think they would be pretty amazing with some fried chicken and maple syrup. Oh, goodness.
- Combine everything (except the "bread") in a bowl big enough for dipping. Mix well.
- Prepare your pan (or griddle) on medium low with enough coconut oil to coat the pan. Don't let the pan get too hot.
- Dip each stick, one at a time, in to the mixture, coating all sides. Then put it into the pan.
- Don't over crowd your pan.
- The French Toast Sticks will release from the pan when they are ready. If you turn them too soon the outer crust might fall apart.
- Flip when ready and cook until done.
- Choose your toppings!
I had a little help gathering inspiration for this recipe. The Minimalist Baker offers an amazing Vegan French Toast recipe. She uses chia seeds as an “egg” substitute. Unfortunately, I can’t have chia seeds. Fortunately, I found a recipe at Clique Clack that inspired the perfect egg substitute for me (and hopefully you!).
So, what do you think!?