Gluten, Dairy & Egg Free French Toast | Peninsula Natural Health

I woke up this morning craving French toast. Given I am gluten, dairy and egg sensitive, I had to be creative. I pulled out some cashews and gluten and egg free bread with a few other ingredients and literally in minutes I was placing my French toast in the oven. A little side note about the flax meal I used in this recipe. I usually do not like to bake with flaxmeal because flax oils are heat sensitive and will start to oxidize when heated. Meaning, they create an oxidant that your body has to counteract. I made an exception for this recipe because I rarely use flax during baking and it makes an excellent emulsifier like eggs. Here is my version of deliciously gluten, dairy and egg free French toast. Combines perfectly with fresh fruit, berry jam or organic maple syrup. no butter necessary because of the richness of the nuts and or seeds. Enjoy!

Preheat oven to 350 deg. F

1 cup raw cashews or mix of raw nuts and or seeds of your choice

1 cup rice milk or milk alternative

1 1/2 tablespoon flax meal

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon gluten free vanilla extract

4 slices gluten and egg free bread

Lightly oil the bottom and sides of an 8×8 baking dish.
In a food processor or high power blender combine the above ingredient, placing the bread to the side for later. Blend until smooth.
Pour half the batter on the bottom of the baking dish and smooth evenly with a spatula. Place the bread in the dish and pour the remaining batter over the top of the bread and again smooth evenly covering the bread.
Place the French toast in the preheated oven and bake for 20-25 minutes or until the top is lightly golden brown. Serve with all fruit jam and or maple syrup.