Pumpkin spice French toast Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 3 large eggs (165 g)
• 70 g (1/3 cup) plant-based milk substitute
• 155 g (1/2 cup) pumpkin purée
• 1 1/2 tsp vanilla extract
• 15 ml (1 tbsp) maple syrup
• 1 ml (1/4 tsp) ground cinnamon
• 1 ml (1/4 tsp) ground cloves
• 1 ml (1/4 tsp) ground nutmeg
• Margarine * for cooking
• 8 slices of Cuisine l’Angélique gluten-free bread

Garnish:

• 1 ml (1/4 tsp) ground cinnamon
• 1 ml (1/4 tsp) ground cloves
• 55 g (1/4 cup) granulated sugar

PREPARATION

1. For soft, absorbent slices, defrost the bread in the microwave oven (or in a conventional oven, wrapped in aluminum foil**).
2. In a bowl, combine the eggs, milk substitute, pumpkin purée, vanilla, maple syrup and spices.
3. In a non-stick pan, melt some margarine.
4. Dip 1 bread slice at a time, a few seconds for each side, to make sure the bread soaks up a good amount of the batter. Place a slice in the pan.
5. Cook both sides on low heat to not burn the bread. Once one side is golden, turn to cook the other side. Repeat step 3 between each slice.
6. In a plate, combine the garnish ingredients.
7. Coat both sides of each slice in sugar.