French Toast Sticks (GF/DF/Vegan option)

• 10-12 slices of gluten free bread (we like Little Northern Bakehouse Cinnamon Raisin bread & Simple Kneads), sliced into thirds

• 6 pasture-raised eggs (*see below for egg-free version)

• 1/2 C plant-based milk of choice (we like Flax Milk + Protein by Good Karma or Ripple Unsweetened Original Pea Protein Milk)

• 1/8-1/4 tsp organic ground Ceylon cinnamon

• 1 T organic vanilla extract, depending on preference

• Pure maple syrup

• Avocado or unrefined coconut oil

• Powdered sugar, for dusting (optional)

Cut 10-12 slices of bread into thirds to make strips and set aside. Heat enough avocado or coconut oil to graciously coat the bottom of your pan. (We love using cast iron pans!)

In a medium bowl, mix eggs, cinnamon and vanilla well. Add enough milk, so that the egg “wash” creates a thick string when pulling the fork out of the mixture. The goal is to make it a consistency that will coat the bread sticks, while still being slightly runny. Coat all bread in the wash and then cook the individual sticks on low-medium heat, until slightly browned on each side. We recommended checking each side after 2-3 minutes.

To finish, dust with powdered sugar (optional) and add a side of pure maple syrup for dipping. We love to pair with fresh breakfast sausage and colorful, organic berries. Bon appetite!

*Egg Free “Wash”

• 3 Tbsp organic ground chia seeds

• 1 Tbsp pure maple syrup

• 1.5 C unsweetened plant-based milk

• 1/2 tsp organic vanilla extract

• 1/2 tsp ground Ceylon cinnamon

Combine all ingredients and let sit for 10-15 minutes to thicken. Coat each bread strip by soaking until thoroughly coated and cook as above. If the bread is not dense, coat the bread quickly to avoid it getting soggy prior to cooking.

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