Gourmet chocolate french toast (gluten, dairy and refined-sugar free)

Sunday, August 28, 2011

Hold on to your hat. This is going to blow your mind...
This is a french toast sandwich, filled with chocolate frosting. 
Decadence without guilt. Bring. It. On.

In recent months, I have made cupcakes for birthdays a few times. This is definitely my go-to recipe for icing/frosting and I highly recommend it- unless you have a party guest with a hidden cashew allergy. Then I'd say you'd be best to avoid it...like the plague...or head lice...

In any event, for those cashew-eating folks, this is an awesome recipe. It is inspired by the Spunky Coconut's Clementine frosting recipe. I recommend you start by making a half batch which will give you enough for several breakfasts...or you could make a whole batch and then bake a cake to use it on also- your call. :)

1) Make the frosting

Chocolate frosting (dairy, gluten and refined sugar free)
1 cup raw cashews
1/4 cup raw honey
2 mountainous tablespoons of raw cacao powder (use the spoon as a scoop)
1/4 tsp lemon juice
1/4 cup of your preferred milk (coconut, rice, almond, soy...)
1/4 cup coconut oil (warmed to liquid format-not hot)

Blend all ingredients on low in your blender. This will required patience and many "scrape-downs" of the sides of the container. You may even need a tiny extra splash of milk to get it moving.
Once you're done, pour it into a small glass jar. If you put it in the fridge, it will harden slightly (which is what makes it SO good on cake) but it will be difficult to spread so you'll need to put the jar into a warm water bath to loosen it up again if you're using it straight from the fridge.

2) Make the egg mixture
This morning, we made 10 slices of french toast. Here is the recipe:

French toast (gluten free, dairy free)
8 eggs
3 tsp vanilla
6 hefty shakes of cinnamon (I'm going to guess between 1-2 tsp)
1/4 tsp nutmeg
1/3 cup of your preferred milk (coconut, rice, almond, soy...)
Whisk together ingredients in a dish with a flat bottom suitable for dipping your bread (no sense in dirtying two dishes...). I used a giant mixing bowl.

3) Dip, flip and pan cook your french toast. I used Udi's bread for this one, but any gluten free bread will do. I also put a dollop of Earth's Balance spread in the pan for grease.

4) Assemble "sandwiches" with chocolate icing inside then cut into "dip-friendly" halves or strips. Serve with a small dish of maple syrup for dipping (this uses SO much less syrup than pouring over top).




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