Can you tell we love breakfast around here? This is another simple recipe we use at home and I am happy to share it with you! The base is also dairy-free, but as you can see, we added a large dollop of whipped cream, so I can’t call this one ‘dairy-free!’ But you don’t have to be dairy-free OR gluten-free to enjoy this easy recipe!
Over the weekend I bought some fresh (Ok, day-old) bread from our favorite gluten-free bakery in downtown Seattle, Coffee & a Specialty Bakery. We used some to make garlic bread with spaghetti and then I had half a loaf left that I wanted to make sure we enjoyed before it hardened.
This recipe is for two people, but it can easily be doubled or tripled to accommodate your family or guests.
2 tbs Hemp Milk (we use Pacific Brand)
1 tsp Cinnamon
1 tsp Nutmeg
2 tsp Sugar (we use Alter Eco unrefined)
1 tsp Vanilla extract
Combine ingredients thoroughly in a shallow bowl. Then place pieces of gluten-free bread in the bowl and let sit so it can really soak up the mixture.
Place a tablespoon of coconut oil or butter in a pan, let melt. Then place soaked gluten-free bread in pan and heat until browned on each side.
We topped ours with Grade B Maple Syrup and Fresh Whipped Cream!
Let me know how you like this recipe!
If you’re looking for more gluten-free breakfast ideas…