Fave Savory Thrive Market Snacks & Almond Butter French Toast

Fave Savory Thrive Market Snacks & Almond Butter French Toast
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    [post_date] => 2017-03-17 06:29:01
    [post_date_gmt] => 2017-03-17 12:29:01
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    [post_title] => Fave Savory Thrive Market Snacks & Almond Butter French Toast
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    [post_modified] => 2017-03-17 06:29:01
    [post_modified_gmt] => 2017-03-17 12:29:01
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03.17
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TOTAL TIME :5minutes5minutes
2servings
INGREDIENTS
  • 4 slices bread of choice (I like Ezekiel brand or Canyon Bakehouse for GF)
  • 2 large eggs
  • 2 tablespoon canned full fat coconut milk (sub almond milk but won't taste as rich)
  • 1 1/2 tablespoons unsalted almond butter (sub peanut, cashew, sunflower butter or tahini)
  • 1 tablespoon maple syrup (sub honey)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
DIRECTIONS
  1. Place bread on the countertop the night before you want to make French Toast*. This will make the bread less likely to fall apart after soaking.
  2. *(note: do this at your own risk; I've never had any issues in terms of getting ill from stale bread but the choice is yours!)
  3. The night before cooking or the morning of, whisk together remaining ingredients in a shallow bowl or dish. If making the night before, whisk again before soaking bread to reincorporate ingredients.
  4. Heat a cast-iron or other nonstick skillet/griddle to medium heat. Soak a piece of bread in the egg mixture on each side, shaking off excess liquid, and place on the heated surface. Cook for 2-3 minutes, and flip when golden-brown. Repeat on remaining side--this should take a little less time, 1-2 minutes.
  5. Repeat with all bread slices (I can actually fit all 4 in the pan at once but will vary) and serve immediately. Suggested toppings: So Delicious whipped topping (in the freezer aisle near Cool Whip), yogurt, extra almond butter, granola, fresh fruit, coconut flakes, cacao nibs, maple syrup
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