INGREDIENTS:
1 Banana (ripe)
1 1/2 tbsps Chia Seeds
3/4 cup Unsweetened Cashew Milk
1 tsp Cinnamon
1 1/2 tbsps Coconut Oil
6 slices Gluten-Free Bread (or sourdough)
1 cup Frozen Blueberries (wild)
1 1/2 tbsps Maple Syrup
DIRECTIONS:
1. In a large, shallow bowl mash the banana. Add the chia seeds, cashew milk, and cinnamon. Let stand for about 5 minutes. During this time, heat a non-stick skillet over medium heat and grease with coconut oil.
2. Dip the bread slices into the banana mixture, making sure each side is coated, then immediately transfer them to the skillet. Cook for about 4 minutes per side, flipping carefully. Continue until all pieces of french toast are cooked.
3. While the french toast is cooking, add the frozen wild blueberries to a small saucepan. Heat over medium-high heat until the berries become soft and the juices are released.
4. Divide the french toast between plates and top with wild blueberries and maple syrup. Enjoy!
NOTES:
Leftovers
Best enjoyed immediately. Refrigerate in an airtight container for up to three days. Reheat in a pan on the stove.
Serving Size
One serving is two pieces of toast with blueberries.
No Cashew Milk
Use any other milk.
No Blueberries
Use raspberries, strawberries, blackberries or peaches instead.
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