Ingredients
Scale
- 6 slices of gluten-free vegan bread (see beginning of the post for the recipe)
“Egg” wash:
- 1/2 medium-sized banana
- 4 Tbsp. non-dairy milk
- 3 Tbsp. almond flour
- 1 heaping tsp. cornstarch (or tapioca starch)
- 1/2 tsp. cinnamon
- 1/4 tsp. almond extract
- 1/4 tsp. vanilla extract
- dash nutmeg
Instructions
- In a high-speed blender, mix everything together until it is smooth. Place into a shallow bowl and allow it to sit for 5 minutes.
- Heat a medium-sized skillet on medium-high heat. To check that it’s hot enough, place a small slab of vegan butter into the pan. If it begins to sizzle, then you are ready to go.
- Gently dip each slice of bread into the “egg” wash–do not allow it to sit in the wash, you want to do this quickly since this isn’t a real egg wash that will firm up on the skillet. Cook on each side for about 3 minutes until a deep brown is created.
- Serve with vegan butter, syrup, fresh berries, powdered sugar, nuts, etc.
Nutrition
- Serving Size: 1 Slice
- Calories: 136
- Sugar: 1.6g
- Sodium: 15mg
- Fat: 5g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 2g
