French toast is easier to make than you might think. All you really have to do is dip bread into an egg mixture and cook it on each side.

If you use a dairy free bread, then this recipe is also dairy free. I used fresh bread I bought this morning from Liberated Baking in Gresham, OR. I have no idea whether it’s dairy free or not, but it’s delicious. If you don’t have a gluten free bakery nearby to get fresh bread, I recommend Udi’s brand.

If you don’t need to cook dairy free, you can use regular milk if you prefer. You can also use butter instead of coconut oil, but butter burns a little more easily and since I’m kind of a klutz in the kitchen, I prefer to use coconut oil. Besides, I just like it better. I use Nutiva brand and I buy mine from Costco, but you can also get it from Amazon.

A little note about Agave nectar, which I use in this recipe. You’ll hear all sorts of claims about Agave nectar’s health benefits and advantages. I don’t believe them. It’s just sugar. It’s highly refined sugar, at that, and you’re probably best off using it sparingly just like any other refined sugar. I use it in this recipe because it’s very sweet (you only need a little), it has no real flavor other than sweetness, and it’s liquid so it stirs in nicely. You can substitute whatever sugar you want to, even honey or maple syrup. Regular granulated or brown sugar will also work, I just like how easily a liquid sugar blends with the batter.

Ingredients:

4 to 5 slices of Gluten Free Bread

2 eggs

1/2 tsp Vanilla

1 tbsp Agave Nectar

2 tbsp Almond Milk

Coconut oil

In a shallow dish (such as a pie pan), mix eggs, vanilla, agave, and almond milk. Stir it up with a fork. It doesn’t need to be super smooth or anything.

Heat your skillet over medium heat with about a tablespoon of coconut oil until it’s melted and hot.

Lay a slice of bread in the egg mixture, then flip it over so both sides are coated. Carefully transfer the bread to your hot skillet. Fry until the edges start to brown a bit, or to the desired doneness, and then flip it over using a spatula or tongs. When it is browned on both sides, remove it, refresh the pan with a little more coconut oil, and repeat with the next slice.

Serve with a dollop of butter (pictured) or coconut oil and a little 100% maple syrup, or whatever your preferred topping for french toast happens to be (strawberries and powdered sugar would be awesome!) and you’ve got breakfast!