You may think French toast always tastes best when made with a fresh plain white loaf of bread. But the “fresh bread” we find here in North America is really not that good for us. The wheat used to make the bread is not only nutrient depleted, but more and more individuals are recognizing gluten sensitivities stemming from the over-consumption of wheat products. Try this breakfast favorite on gluten-free bread – you'll be surprised how authentic it tastes.
Ingredients:
2 eggs + 1 egg white
2 tbsp of almond milk
2 tbsp organic gluten free oats
1 tbsp Barlean’s Forti-Flax seeds
1 tbsp of pumpkin seeds
2 slices of gluten free bread
1 tbsp MELT® Organic Spread
dash of Nature's Flavors Organic Vanilla Extract
dash of cinnamon
dash of sea salt
Read more about super seeds for super health
Directions:
Start by mixing together eggs, almond milk, pumpkin seeds, flax seeds, oats, vanilla extract, cinnamon and a pinch of salt in a wide bowl. Heat up a pan with 1 tbsp of MELT® Organic. Dip both sides of the bread into the egg mixture and allow bread to soak up enough of the mixture so the bread is very moist. Turn heat down to low and put bread on pan. Cook each side for 5-8 minutes on low, or until golden brown.
