FRENCH TOAST FOR THE MOST

HEY FOODIES THIS IS MY SECOND POST AND IT WOULD ONLY BE RIGHT SINCE MY BRAND’S NAME IS BREE’S BRUNCH TO MAKE MY FIRST RECIPE A BRUNCH RECIPE OF COURSE BUT DON’T BE FOOLED BY THE NAME I HAVE PLENTY OF RECIPES TO COME FROM DIFFERENT COUNTRIES AND NATIONALITIES THAT’S NOT JUST BRUNCH RECIPES.

INGREDIENTS:

1.AS MANY PIECES OF YOUR CHOICE OF DAIRY FREE BREAD

2.1-1/2 TBSP OF GROUND CHIA OR FLAXSEED

3.2 TBSP OF WATER

4.2 TBSP OF DAIRY FREE MILK OF CHOICE (I PREFER OAT AND ALMOND MILK FOR A CREAMIER TASTE)

5.1 TSP OF CINNAMON

6.1/2 TSP OF NUTMEG

7.1 TSP OF VANILLA EXTRACT

8.MAPLE SYRUP OR AGAVE (AS SWEETNER)

9.FRESH BERRIES (FOR GARNISH , OPTIONAL)

INSTRUCTIONS :

  1. COMBINE CHIA SEEDS AND/OR FLAXSEEDS IN A BOWL WITH WATER AND WHISK TOGETHER FOR A MINUTE. SET ASIDE FOR 5 MINS. THE FLAXSEEDS WILL ACT AS OUR “EGG”.
  2. IN A SEPARATE BOWL MIX TOGETHER THE FLOUR,PLANTBASED MILK , CINNAMON , NUTMEG , VANILLA EXTRACT , AND AGAVE AND/OR MAPLE SYRUP
  3. COMBINE THE CHIA OR FLAXSEED BOWL WITH THE FLOUR BOWL AND MIX TOGETHER
  4. SPRAY FRYING PAN WITH COOKING SPRAY AND KEEP ON LOW-MEDIUM HEAT
  5. DIP BREAD INTO BOWL TO COAT IT (NO LONGER THAN 5 SECONDS ON EACH SIDE BECAUSE YOU DON’T WANT IT TO BE SOGGY)
  6. FRY NO MORE THAN 45 SECONDS ON EACH SIDE OR AT LEAST UNTIL BROWN ON EACH SIDE
  7. GARNISH TOAST WITH BERRIES , SYRUP , AND WHATEVER TOPPINGS OF YOUR CHOICE
  8. ENJOY!

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