Who doesn't love breakfast for dinner? This crunchy French toast will hit the spot no matter what time of day you serve it.
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Lauren Bossi
4slicesof your favorite bread
2Tablespoonsof almond milk (can sub other non-dairy milk)
¼teaspoonof vanilla extract
½cupof uncooked quinoa
1teaspoonof vegan butter or olive oil (to grease griddle)
In a medium bowl, mash banana with fork or blend in food processor until fairly smooth. Add almond milk 1 T at a time until thick liquid is formed and stir in the vanilla extract and cinnamon,
On a seperate plate, lay out half the quinoa.
Dip a slice of bread in the banana mixture one side at a time, ensuring even but not overly saturated coating. Transfer to the plate, laying the slice over the quinoa and turning over to coat both sides in quinoa.
Heat griddle to medium heat and throw on a small coating of vegan butter or olive oil. Once heated, lay bread out on the griddle.
Repeat steps 3 and 4, refilling the plate of quinoa as needed, until all pieces are on the griddle. Flip pieces every 1-2 minutes until both sides start to become golden brown and crispy.
Top with fruit, maple syrup and/or cinnamon and enjoy!
You can add whatever you would like to the outside to bump up the crunch – I used quinoa and a few chia seeds, but you can easily add your favorite granola or cereal, as long as it sticks! On the other hand, you can omit the crunch altogether and enjoy your french toast the old fashioned way: crispy on the outside, soft on the inside.