As delicious and decadent as a guilt-free breakfast can get! Gluten-Free Mocha French Toast is the ideal way to celebrate Toast Tuesday and kick off your day.
Whoever first said “the days are long but the years are short” could not have hit the nail on the head more squarely.
For starters, it’s MARCH of 2018, and my “baby” boy is 17 months old. Wait, what? It feels like the day we came home from the hospital was a literal 3 blinks ago, yet every day I come crawling to my moka pot to give me the energy to get me through more times than I care to mention.
But seriously, who are these parents who operate without caffeine in their lives? I bow to them. Because I’m over here not only chugging coffee, but also finding ways to sneak caffeine into every other item that grazes my lips throughout the day.
Case and point: Gluten-Free Mocha French Toast. Because a mama’s gotta do what a mama’s got to do to keep going, even if it means soaking her bread in espresso and chocolate.
The idea for this french toast actually came about after a bad bout of teething for the boy and a few sleepless nights for Anthony and I. As he was eating his usual morning toast, he said “Ugh. If only I could inject caffeine into everything today, including this toast.”
My response: Um, YES. Let’s make that happen, stat.
Also, side note – remember when I said our kiddo only really articulated two food words? Well now he’s started saying coffee. It sounds more like “cawcee” but yeah. I think that’s proof that we might have a bit of a dependence in our household.
All needed caffeine aside, I may be next level obsessed with this gluten-free mocha french toast. It’s rich, hearty, and honestly didn’t take me all that much longer to make than it takes me to make my usual avocado toast + fried egg that I always enjoy for #ToastTuesday.
Sprinkle some powdered sugar on top, load it up with fresh berries and drown it it pure maple syrup, and you life, as you know it, will be infinitely better and more luxurious.
Who needs a spa day? Just bring mama a stack of these… (preferably in bed… with coffee. 😉 )
Probably also not shocking to you that I used Canyon Bakehouse’s Heritage Style Whole Grain bread to make this french toast. You know I love their products and I am especially obsessed with the Heritage Style. As in second-only-to-coffee obsessed.
FINALLY there are normal-sized slices of bread back in my gluten-free life. Which means more surface area with which to soak up the chocoalte-y espresso-y goodness. How could you NOT be obsessed with that?
Thank you Canyon Bakehouse, 10 times over.
OH, important: Let’s chat about the espresso for a second.
We brew espresso every day around these parts (our moka pot might be our most prized possession) so having some on hand is never an issue for us. BUT I know there are a lot of you that aren’t quite so crazy caffeine addicted, and might be working with a standard coffee maker, if anything at all.
No worries! If you have a standard coffee maker, just brew your coffee especially strong (use finely ground coffee and use almost double the grounds) OR simply use instant coffee and double the amount of powder to water.
A pretty easy hack, right?
I’m sure one day we’ll look back and wish we had been better at savoring the unrelenting all-day-every-day blissful chaos that comes with having a very active little toddler boy, but for now, I’m focusing on savoring every bite of this mocha french toast and my third almond milk latte of the day (…yes, it’s only 10 am. Go ahead and judge me – it’s fine, I’m judging me too).
- 8 slices Canyon Bakehouse Heritage Style Whole Grain Bread
- ¼ cup espresso, cooled
- 3 eggs, well beaten
- 2 Tablespoons almond milk
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla
- 1 Tablespoon cocoa powder
- ½ teaspoon cinnamon
- In a large, shallow dish, beat together the espresso, eggs, almond milk, pure maple syrup, and vanilla. Whisk in the cocoa powder and cinnamon thoroughly, until smooth and no lumps remain.
- Heat a griddle or grill pan over medium heat and grease lightly with your fat of choice (I like using coconut or avocado oil).
- Dip the bread into the egg mixture, allowing it soak for at least 5-10 seconds, before flipping and soaking the other side for another 5-10 seconds. Place on the preheated griddle and allow too cook until lightly golden brown, then flip and cook until golden brown and cooked through on the other side as well. Repeat with all slices of the bread.
- Serve warm.
- I highly recommend topping the mocha french toast with a sprinkle of powdered sugar, pure maple syrup, chocolate chips, and fresh fruit.
This recipe was developed in partnership with Canyon Bakehouse. All opinions are 100% my own!
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