Whoever thought of soaking bread and frying it should be nominated for sainthood. This recipe uses gluten-free bread and a vegan batter so that everyone at the table can enjoy a slice. Top with caramelized bananas for an extra-decadent breakfast. Typically, gluten-free bread leaves a lot to be desired, but this batter of almond milk, pureed banana, and chia seeds transforms any sad slice of bread into a star. In fact, this dish is so delicious you could fool any French toast aficionado into believing you used regular dairy milk and eggs! I like my bread crispy on the outside and chewy on the inside, and to achieve this result you may need to add more coconut oil depending on the temperature of your stove and your pan. I love caramelized bananas, but serve this with any raw, poached, stewed, or baked fruit you like. Get the book! The Perfect Blend: 100 Blender Recipes to Energize and Revitalize by Tess Masters Special equipment: Blender
1 cup (240ml) unsweetened almond or macadamia milk (strained if homemade) 1 ripe medium banana 2 tablespoons pure maple syrup, plus more to serve 1 teaspoon natural vanilla extract 1 tablespoon white (or black) chia seeds 1 teaspoon ground cinnamon 1/4 teaspoon natural salt 8 slices gluten-free sandwich bread 1/4 cup (60ml) coconut oil (in liquid form), plus more as needed
For the caramelized bananas:
2 medium bananas, thickly sliced on the diagonal 1/4 cup (37g) coconut sugar 1 to 2 tablespoons coconut oil (in liquid form) Pure maple syrup, to serve
Optional boosters:
1/4 cup (60ml) bourbon or rum 2 tablespoons crushed raw pecans or walnuts 1 tablespoon unsweetened dried shredded coconut
Add the bread and fry for 4 to 6 minutes on each side, until golden brown and crispy on the edges; you may need to add more coconut oil after you flip the bread. If cooking in batches, transfer the French toast to a lined baking sheet and place in the oven to keep warm, and repeat to fry the remaining bread, adding more coconut oil to cook each batch.
