Ingredients:
- 2 eggs
- ¼ cup Unsweetened Almond Milk
- 1 tbsp Coconut Aminos
- 4 slices Gluten-Free Bread
- 1 tbsp Extra Virgin Olive Oil
- 2 tbsps Maple Syrup
Directions:
- In a bowl, whisk together the egg, milk, and coconut aminos.
- Dip the bread into the mixture, coating both sides evenly.
- Heat the oil on a non-stick griddle or skillet over medium heat. Cook the bread slices for about 3 to 5 minutes per side, or until browned. Repeat the process until all the bread is cooked.
- Divide onto plates and top with maple syrup.
- Enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for one day or freeze up to one month.
Nut-Free: Use any nut-free milk instead of almond milk.
More Flavor: Add cinnamon or vanilla extract.
Additional Toppings: Scrambled eggs, bacon, sausage or fresh fruit.
No Coconut Aminos: Use soy sauce or tamari instead.
Serving Size: One serving is equal to two pieces of French toast.
2 SERVINGS, 15 MINUTES
