gluten free vegan banana pecan french toast
 
 
AUTHOR:
RECIPE TYPE: breakfast
SERVES: 9
INGREDIENTS
  • 13.6-ounce loaf Schar gluten free 10 seed and grains bread
  • 2 ripe bananas
  • 1 1/2 cups unsweetened almond milk or coconut milk
  • 3 tablespoons ground flaxseed meal
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
pecan topping
  • 1 cup pecans, finely chopped
  • 1/4 cup brown sugar or coconut sugar
  • 3 tablespoons refined coconut oil, softened
  • 2 tablespoons pure maple syrup
INSTRUCTIONS
  1. Preheat oven to 375 degrees. Coat 8x8-inch square baking dish with nonstick cooking spray.
  2. Slice bread into 1-inch squares. Place into prepared baking dish. Set aside.
  3. In large mixing bowl, mash bananas. Add almond milk, ground flaxseed meal, maple syrup, vanilla extract and cinnamon. Stir until combined.
  4. Pour banana mixture over bread in baking dish. Make sure to coat all of bread cubes, pressing down to soak if needed.
  5. To make pecan topping, mix together chopped pecans, brown sugar, coconut oil and maple syrup. Spread over top of soaked bread.
  6. Bake french toast 40-45 minutes, or until top is golden brown. Remove from oven and place on cooling rack to cool slightly.
  7. Serve baked french toast warm, topped with maple syrup {optional}.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2017/09/gluten-free-vegan-banana-pecan-baked-french-toast.html