Gluten-Free French Toast with Blackberry Vanilla Sauce
Ingredients:
Batter Ingredients
- 1 Eggs
- 0.50 c Full Fat Canned Coconut Milk
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- 0.50 tsp Fresh Ginger
- 2 tbsp Coconut Sugar
- 1 tbsp Coconut Oil
- 4 slices Gluten-Free Bread
Sauce Ingredients
- 2 c Fresh Blackberries can also use frozen
- 2 tbsp Maple Syrup
- 2 tbsp White Wine or use water, if preferred
- 2 tsp Arrowroot Powder
- 1 tbsp Water
- 1.5 tsp Vanilla Extract
Instructions:
- Preheat oven to 300 degrees F.
- In a flat bowl (a baking dish works well), combine the egg, coconut milk, vanilla, cinnamon, ginger, and coconut sugar. Whisk until well combined.
- Heat a cast iron skillet over medium heat until drops of water thrown in sizzle on the surface.
- Add a small amount of coconut oil to the skillet and allow it to melt and coat the pan. The coconut sugar makes this recipe a bit sticky, so make sure you don’t skimp on the fat!
- Dip the slices of bread into the batter and cook in the skillet, flipping after the underside is a golden brown.
- Continue to add coconut oil to the skillet each time your add more French toast slices.
- When the French toast is done, remove from heat and place in oven to stay warm while you make the sauce.
- In a small lidded saucepan, combine the blackberries, maple syrup, and wine and cook over medium heat for about 5 minutes. Substitute water for the wine if you prefer not to use alcohol. Use a wooden spoon or potato masher to squish the soft berries as they cook.
- In a cup, mix together the arrowroot powder and 1 tbsp of water until smooth. Add this to the simmering blackberries, whisking well to combine. Cook for an additional 2–3 minutes, or until the sauce is thickened.
- Remove from heat and add vanilla.
- Serve the French toast warm with butter or cream cheese and a hearty dollop of blackberry vanilla sauce.
Nutrition
Calories: 218kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 34mg | Potassium: 233mg | Fiber: 4g | Sugar: 15g | Vitamin A: 215IU | Vitamin C: 15.9mg | Calcium: 49mg | Iron: 1.2mg
Tried this recipe?Let us know how it was!
Leave a Comment