Gluten-Free French Toast!

So..., many of you know that I opened a gluten-free, smart-carb restaurant in Chicago recently. It's been amazing and I've been having a blast creating recipes for the restaurant and beyond. In fact, stay tuned for some EVEN MORE exciting news! 

But before I can announce that, I'll start sharing recipes that I've been dabbling with, and those that I adore. The recipe below is gluten-free French toast using Mikey's Muffins. Haven't tried Mikey's yet? Well, you should because not only are they gluten-free, they're grain-free, dairy-free, soy-free, paleo-friendly, and low-calorie! That covers just about every dietary need and food allergy in one versatile English muffin. Check it out! Oh, and here’s a link to Mikey’s Muffins product line.

Mikey’s Muffins French Toast

1 box (8.8 ounces) Cinnamon Raisin Mikey’s Muffins, thawed overnight in the refrigerator (you can also thaw at room temperature for about 1 hour)

2 large eggs (preferably pastured)

1/2 cup cup coconut milk

1 tablespoon ground cinnamon

1/4 teaspoon kosher salt

1 teaspoon raw honey

2 tablespoons ghee

1 bananas, sliced

1 cup fresh blackberries

1/2 cup maple syrup

In a large bowl, whisk the eggs until lightly beaten. Whisk in the coconut milk, cinnamon, salt, and honey until blended.

Heat 1 tablespoon of the ghee in a large skillet or stove-top griddle over medium heat. Dip each Mikey’s Muffin half into the egg mixture, coating each half evenly with the egg mixture (don’t soak the muffins for more than 30 seconds).

Working in batches (to prevent crowding the pan), transfer the muffins to the prepared skillet or griddle. Cook until golden brown and crispy on the bottom. Flip and cook until bottom is golden brown (flip just once if possible).

To serve, transfer muffins to a serving platter and top with sliced bananas, blackberries, and maple syrup.

 Serves 3-4