Before Jazlyn's allergies, French Toast was one of my favorite breakfasts. I've tried making it several times with bananas and other egg replacements, but the taste and texture just weren't right. Well, finally I figured out a way to make French Toast without eggs that actually tastes like the original. The taste and texture are absolutely perfect! Since the French Toast freezes so well, I make a triple batch so there's always some in the freezer. I had to put in the 3rd picture. Tayana said, "Look, happy toast".
2 cups soy milk
1/4 cup flour
2 tbsp sugar
1 tbsp cinnamon
1 tsp vanilla extract
15 slices of safe thick bread
Preheat a skillet over medium low heat. In a separate bowl, whisk all of the ingredients, except for the bread, until thoroughly combined and smooth. Dip the bread into the mixture to coat completely. Fry in a well sprayed skillet until golden on each side. Spray the skillet before each addition.
* This French Toast freezes and reheats perfectly. Flash freeze on baking sheets then transfer into Ziploc bags. Reheat in the microwave.
* You want the bread to be the thickest safe version that you can find.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.