gluten free vegan banana pecan french toast
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: breakfast
SERVES: 9
- 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
- 1 cup pecans, finely chopped
- 1/4 cup brown sugar or coconut sugar
- 3 tablespoons refined coconut oil, softened
- 2 tablespoons pure maple syrup
- Preheat oven to 375 degrees. Coat 8x8-inch square baking dish with nonstick cooking spray.
- Slice bread into 1-inch squares. Place into prepared baking dish. Set aside.
- In large mixing bowl, mash bananas. Add almond milk, ground flaxseed meal, maple syrup, vanilla extract and cinnamon. Stir until combined.
- Pour banana mixture over bread in baking dish. Make sure to coat all of bread cubes, pressing down to soak if needed.
- To make pecan topping, mix together chopped pecans, brown sugar, coconut oil and maple syrup. Spread over top of soaked bread.
- Bake french toast 40-45 minutes, or until top is golden brown. Remove from oven and place on cooling rack to cool slightly.
- 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
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