Coconut Crusted French Toast (Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free, Deliciousness-full)

Doug McNish

We are happy to share this recipe from our friend, vegan chef, Doug McNish!

Doug will be catering our Open House and we are thrilled to be sharing his passion for delicious, organic, healthy food with you.

Enjoy and share!
This recipe provides a way to create a smooth and creamy batter, without egg or dairy products, that is perfect for coating bread.

Makes about 5, 3-piece portions.

Breading, Wet:

  • 2 cups chopped banana (about 2 large bananas)
  • 3 cups nut free and dairy free milk of choice (e.g., hemp, rice)
  • 1/2 cups brown rice flour
  • 2 tbsp melted coconut oil
  • 1 tsp ground cinnamon
  • 1/4 teaspoon ground vanilla beans (or vanilla extract)
  • 1 pinch fine sea salt

Breading, Dry:

  • 2 cups shredded coconut
  • 1 cup brown rice flour
  • 1/2 teaspoon ground cinnamon
  • 1 pinch fine sea salt

Other ingredients needed:

  • 12-15 pieces gluten free bread
  • Grapeseed or coconut oil (for searing)
  • Maple syrup (for drizzling)
  • Ground cinnamon (for garnish, optional)

Directions:

To prepare the wet breading mix combine banana, almond milk, brown rice flour, coconut oil, cinnamon, vanilla and salt in a blender. Blend until smooth. Transfer mixture to a large bowl and set aside.

To prepare the dry breading mix, in a bowl, whisk together shredded coconut, brown rice flour, cinnamon and salt until well-mixed. Set aside.

To assemble, dip bread pieces in wet batter, coating well, then dip into dry batter. Ensure bread is coated evenly on all sides.

In a large skillet, heat grapeseed or coconut oil on medium to high heat. Place French toast in pan, taking care to lay away from yourself (so as not to spatter hot oil). Cook on first side until golden brown, flip, and cook on second side until golden brown.

Serve immediately, topped with maple syrup and dusting of ground cinnamon.

Doug enjoys this French toast with a warm blueberry compote and a drizzle of dairy free yogurt!

 

Posted: 2014 September 10

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