Pumpkin Spice French Toast Recipe and Bread from Everybody Eats (gluten, corn and soy free)

-


I know that summer is barely over and school hasn’t even started for us yet, but I am getting that excited feeling for fall (even though it is going to be 90 degrees here today!!) I figured I’d go with my excitment for fall and make Pumpkin Spice French Toast for breakfast. I received my first order of bread from Everybody Eats. This recipe is made from their Challah Bread which is Dairy Free and Gluten Free. This is the first item I tried and it was amazing, this made the perfect french toast. You would never know the difference between this and regular gluten challah!

Makes 4 slices

Ingredients
1 egg
1 cup rice or almond milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
4 slices of gluten free bread I used Challah Bread from Everybody Eats
Earth Balance spread for pan
Stevia and maple syrup for toppping

Directions
In a large bowl, whisk together the eggs, milk, vanilla, cinnamon and pumpkin pie spice.


Dip each slice of bread into mixture and then flip over in mixture. Move to a plate.





Once all bread is dipped. Preheat a skillet on medium-low with earth balance spread.
Cook each slice of bread until golden brown.




Flip over and cook the other side.



Move to a plate and serve with maple syrup and a sprinkle of Stevia!


Comments

Post a Comment

Popular posts from this blog

Gluten Free Flour Mix

-
Makes 9 cups 4 cups white rice flour 2 cups brown rice flour 2 cups potato starch 1 cup tapioca starch Put all ingredients in a container and shake it up. Store until needed for recipes that call for gluten free flour mix.
Read more

Gluten Free Shrimp Spring Rolls with Soy Free Gyoza Sauce

-
Image
I have always been kind of intimidated by spring roll wrappers. I thought they were very delicate and hard to work with so I just avoided them. Finally I decided to give them a try and I am so glad I did. Not only do they make a very healthy meal, but they are much more durable and easy to work with then I thought they would be. You can put almost any veggies you want in here, the possibilities are endless! Here is my version with shrimp and veggies with a homemade Gyoza sauce. This sauce is soy free but if you can eat soy you can replace the coconut aminos with soy sauce (use wheat free tamari if your gluten free). Coconut aminos are a great replacement for soy sauce in any recipe or on Sushi rolls too if you are soy free! This sauce taste just like the sauce you get from a Japanese restaurant with dumplings...yum :) For 8 rolls Ingredients for the rolls: shredded lettuce finely sliced carrot sticks finely sliced cucumber sticks 16 shrimp boiled and chopped into chunks 8 s
Read more

Gingerbread Donuts (gluten, dairy, corn, soy and refined sugar free)

-
Image
  After cooking pumpkin recipes pretty much from September until now, I am ready for my next favorite holiday treat - gingerbread! Jenni Hulet at The Urban Poser has done it again, as soon as I read this post about her gingerbread donuts I was off to the kitchen. These were very simple and absolutely delicious. It's a change from the traditional gingerbread cookie and is a perfect holiday treat. I followed this exact recipe, except I skipped beating the egg whites because I was short on time and she says they come fine without that step, but next time I make these I will try adding that step to see the difference.
Read more