fueled friday: gluten free french toast
F U E L E D F R I D A Y this week comes from our friend and rabbitPRO Lauren Totten! Lauren shares with us this delicious recipe for gluten free French toast, which is simply perfect for fueling after a long run or tough workout. Enjoy the recipe from Lauren herself:
I’m a coffee and toast person, all day, every day. But, there are definitely ways to do that more nutritiously. My husband, Seth, really likes a good post-run breakfast. I’m content with toast, flaky salt, butter and loads of coffee. There is always a way to make toast better. How? First, quality bread. Whether you make your own or look to get a local fresh bread with minimal ingredients, the key to great toast is fresh, nutrient dense bread. For almost four years now, Bread SRSLY, a gluten-free sourdough company out of San Francisco has sponsored me.
Now, they are in local markets, and many Whole Foods. While I am not strictly gluten intolerant, I strive to eat nutrient dense foods. I found this in Bread SRSLY. It’s packed with different grains like millet and brown rice. This recipe includes Bread SRSLY bread, but if you can’t get your hands on a delicious loaf, you can order from them online and have it shipped to your door.
Or, you can pick up a different local loaf of sourdough. Now, prepare for how to make a toast obsession even better: French Toast.
1 Whole (Unsliced) Sourdough Loaf (preferably Bread SRSLY seeded loaf)
Almond Milk or Whole Milk
3 Eggs (or a flaxseed mixture if vegan)
1-2 TBS Maple
1 TBS Cinnamon
First, thickly slice the sourdough loaf; the best French Toast is thick pieces! (No one wants soggy french toast) Since Bread SRSLY is porous, it absorbs well, but not to the point of sogginess.
Second, whisk the eggs. Once a good consistency, add milk and whisk, then maple, and finally, cinnamon.
Third, pour part of the mixture in the bottom of a casserole dish. Make sure the slices sit well in the mixture. Pour the remaining mixture on top. This could take two casserole dishes.
Fourth, let sit in the fridge for at least 2 hours, but longer is better. When ready to eat, let sit at room temperature for 30 minutes, then heat a skillet to medium heat and cook slices 3-4 minutes a side, or until they seem ready to flip!
We like to top ours with butter and maple. But, be creative! My husband enjoys almond butter or jelly, too. Fuel up!
- Lauren Totten, rabbitPRO
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