These grain-free and gluten-free french toast muffin cups make for the perfect addition to a balanced breakfast or brunch.
12 slices gluten-free bread (I used Fullove Foods Hemp + Linseed bread)*
1 cup almond milk
1/4 cup maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 tsp salt
2 tablespoons coconut oil
2 tablespoons maple sugar (can sub brown sugar or coconut sugar)
1/2 tsp cinnamon
Preheat the oven to 350F. Line muffins tin with cupcake liners or lightly coat with oil.
Toast the bread lightly to dry it out. I recommend heating the oven to 350F. Place the bread on a baking tray and let heat for 15 minutes. This can also be done on the light setting of the toaster. If your bread is frozen, toast until thawed and slightly dry.
Cut the bread slices into cubes. In a large bowl, mix together the almond milk, eggs, vanilla, maple syrup and cinnamon. Add half the bread cubes to the mixture. Let sit for 5 minutes. Place the bread into half the lined muffin cups. Repeat with the remaining bread.
Heat the coconut oil, maple sugar and cinnamon in the microwave or on the stove top until the coconut oil is melted. Mix together and drizzle on top the french toast cups.
Bake for 30-40 minutes until golden brown. Let cool for 10 minutes. Enjoy!
*code: NOURISHED15 for 15% off all 4 and 6 bundles for Fullove Foods bread.