No more masking that eggy taste. And no more flax / chia egg shenanigans. Soaking / blending and gooping. No more pretend-a-mashed-banana-is-real-french-toast.
This is the REAL DEAL. And it's really, insanely delicious. People cannot get enough of this magical bliss. And what else? It's incredibly easy to make and extremely healthy (talk about protein, iron, zinc, omega3's and antioxidants-- what more do you want?).
1 Spero Scramblit
Dried-out toast of your preferred thickness – we recommend thick, glutenous for the most authentic of French Toasts!
½ cup Plant-Based Milk (Silk Almond Coconut works very well OR Califia Almond Coconut Unsweetened Creamer)
2 Tablespoons Organic Raw Cane Sugar
1 Teaspoon of Cinnamon
1 Teaspoon of Vanilla Extract
Canola or Olive Oil to coat nonstick pan
Use dried-out toast of your preferred thickness. We recommend white and glutenous for the most authentic of French Toasts.
If you don't have dried-out toast, then place eight slices of toast on baking tray and bake for 10-20 minutes at 300 degrees to stiffen bread. Ensure that, right when toast is done, French Toast mixture is ready to use.
In a mixing bowl, WHISK WELL the following ingredients very well: Spero Scramblit, plant-based milk, cane sugar, cinnamon, and vanilla extract. This is your French Toast mixture!
In a shallow, wide container or pan, pour the French Toast mixture. Then, lay as many pieces of toast as will flatly fit in the container/pan. Let the toast absorb for 6-8 minutes and then flip all toasts, allowing the alternate side to absorb for 6-8 minutes.
Preheat a non-stick pan to low heat. Add minimal amount of canola oil or mist pan with oil.
Very gently, move the toast to the pan, keeping the heat on low to medium. Fry each side until golden-brown in color and the mixture has solidified.
**Cooking time is longer than egg-based French Toast (by about 2X)-- approximately 7-12 minutes on each side, depending on toast thickness, dryness of the toast, and the precise temperature used.
TOP with your choice of butter (we prefer plant-based) and organic maple syrup or coconut nectar. It's a DREAM COME TRUE.
BRUNCH IS CALLING.