This recipe came to me out of the sky on Sunday morning when my husband and I were torn between wanting to have a nice relaxing morning at home and wanting to hurry up and get out of the house for a nice hike in the Sunol Regional Wilderness. We spent all day Saturday working on our new planter box and wanted to enjoy the back yard on Sunday morning before starting our day.
He decided he was making some coffee to bring out back, so I figured I should quickly whip something up to go with it; something that would take the same amount of time as boiling water and making fresh coffee in a french press would. I opened the refrigerator for inspiration and found my sprouted seed, gluten-free bread.
I sliced it really thin so that we could eat more pieces and they could better soak up the next ingredients I pulled out and placed on the counter:
I threw these ingredients into a mixing bowl with 3 eggs and a pinch of salt and whisked them into a dairy-free french toast batter.
- 7 to 12 thin slices bread
- 3 pasture eggs
- 1/4 to 1/2 cup coconut milk
- 1 tsp vanilla
- 1/2 tsp nutmeg
- 1/2 to 1 tsp cinnamon
- 1 tablespoon maple syrup
- coconut beverage to a desired liquidy consistency
- pinch of sea salt or REAL salt
The way you do this next step is up to you. I wanted to make 7 pieces of Fancy French Toast and have no leftover batter, so after I dipped each one and placed them all on a large skillet together, I poured the remainder of the batter into the pan. (this loaf of bread is pretty tiny — the pieces are about 4 inches by 3 inches.)
Once the batter is totally dry, and pressing on the toast yields no additional liquid, stack them and serve with real maple syrup and fresh berries. We used wild blackberries that my husband foraged in Walnut Creek where he walks our dog every day.
And the hike was also a success! We found the climbing spot we were looking for and are planning a day trip once it cools off a bit more.