Gluten-Free, Dairy-Free, Serves 7
- 1 loaf gluten-free bread (ideally lemon poppy seed)
- 2 large Eggs
- 1 cup Full-Fat Coconut Milk
- 2 Tbsp Coconut Sugar
- 1 Tbsp Poppy seeds
- 1/2 tsp Almond extract
- Coconut oil to cook with
Toppings:
- Sliced Almonds
- Powdered Coconut Sugar
- Lemon Juice
Directions:
Whisk the eggs in a small shallow dish. Make sure the eggs are well beaten. Add the milk, sugar, poppy seeds, and extract. Whisk until the sugar dissolves. Heat a pan over medium-high heat. Melt the coconut oil in the pan. Soak each piece of bread in the batter before placing it into the pan. It should only take a short moment to soak too much, and the bread becomes mushy. Cook until golden brown on each side. Serve hot with vegan butter, powdered sugar, and fresh lemon juice. You can also add coconut whipped cream.