February 13, 2009
At our house breakfast truly is the most important meal of the day. The food I choose for myself and my children will determine how we feel and function for the rest of the day. After the long night our bodies have been without food for 10-11 hours and we need to refuel with a healthy and nutritious meal, but quite often morning is the most difficult time of the day for my brain to focus. The challenge of mixing the many different flours required in most gluten-free recipes can be energy consuming and tedious for me in the early hours . This recipe is great, because it is simple and nutritious and my children really enjoy it, too.
Peanut Butter & Jelly French Toast
4 slices of gluten and dairy-free bread (our favorite is Anna's Bread)
1 extra large egg
a small squirt of agave nectar
organic peanut butter
organic fruit spread of your choice
Earth Balance Buttery Spread
Heat a frying pan on medium low heat. Start making peanut butter and jelly sandwiches by spreading peanut butter and jelly on one side of a slice of bread and place another slice on top of it to make a sandwich. Repeat with the other two slices of bread. Slice each sandwich in half.
In a bowl with a flat bottom beat the egg and agave nectar with a fork or wire whisk until mixed together. Dip the sandwich halves into the egg and agave mixture and allow the excess to drain back into the bowl.
In the heated skillet melt Earth Balance Buttery Spread and place the sandwiches in the pan to brown on each side. Watch carefully, because the agave nectar will brown quickly. This makes a nice crust.
Serve topped with Earth Balance Buttery Spread and a drizzle of agave nectar or your favorite toppings.