Ingredients:

• 2 eggs
• ¼ cup Unsweetened Almond Milk
• 1 tbsp Coconut Aminos
• 4 slices Gluten-Free Bread
• 1 tbsp Extra Virgin Olive Oil
• 2 tbsps Maple Syrup

Directions:

1. In a bowl, whisk together the egg, milk, and coconut aminos.
2. Dip the bread into the mixture, coating both sides evenly.
3. Heat the oil on a non-stick griddle or skillet over medium heat. Cook the bread slices for about 3 to 5 minutes per side, or until browned. Repeat the process until all the bread is cooked.
4. Divide onto plates and top with maple syrup.
5. Enjoy!

Notes:

Leftovers: Refrigerate in an airtight container for one day or freeze up to one month.

Nut-Free: Use any nut-free milk instead of almond milk.

More Flavor: Add cinnamon or vanilla extract.

Additional Toppings: Scrambled eggs, bacon, sausage or fresh fruit.

No Coconut Aminos: Use soy sauce or tamari instead.

Serving Size: One serving is equal to two pieces of French toast.

2 SERVINGS, 15 MINUTES