Gluten-Free French​ Toast

French toast was one of my favourite breakfasts growing up and I still crave it every now and then. One thing I like to do with my breakfasts is to make them look fancier because you eat with your eyes first!

Typically I go to bed at night thinking of what I want for breakfast in the morning, probably because my entire Instagram feed consists of food porn. I find that one helpful tip I use when deciding what to make it determining what your base of the meal will be. When I say base I am referring to yogurt, bread, fruit, tortilla, whatever you will be putting your ingredients on top of.

I opted for a slice of gluten-free bread (thanks to my intolerances). I just get mine from my local health food store. Then off to the races,

*Side Note* I’m also intolerant to egg whites so for this recipe, I use an egg yoke but feel free to use the whole egg!

Ingredients:

2 Slices of bread (gluten-free
 or regular)

1 egg yolk or 1 whole egg

1 tbsp of milk (I used coconut milk)

A dash of cinnamon

1-2 teaspoons of butter or oil

2 tbsp of  frozen blueberries

1 Heaping tbsp of coconut yogurt (regular yogurt would work as well)

1/4 a banana

Maple syrup for serving

Steps: 

1. Begin by cracking the egg onto a plate or bowl large enough to fit the slice of bread. Then add the coconut milk & cinnamon and mix to combine.
2. Second, place your bread in the egg mixture and allow it to sit on each side for about 3-5 minutes. This way the bread will absorb most of the egg mixture.
3. While you are waiting for the bread to soak, heat up your blueberries.
4. Once your blueberries are heated, warm up a frying pan on medium heat. Add butter or oil to the pan.
5. Add bread to the hot pan and allow it to cook until each side is a golden brown.
6. Remove from heat and add toppings then enjoy!