At our house, we have a tradition we like to call ““Breakfast Fridays.” That’s where we have breakfast food for dinner and my darling son gets to stay up late with daddy watching TV and eating snacks until they both fall asleep on the couch. LOL. He looks forward to this bonding time with his dad every week. And it gives mommy some much needed “me time” on a Friday night to catch up on my Netflix, blog, or finish reading that novel on my nightstand that I keep telling myself I’m going to finish.
Well, this past Friday we had Dairy-free/ Egg-free Banana French toast. Wait? You can make French toast without eggs? Yes!!!! You can! And I’m gonna show you how.
Dairy-free/Egg-free Banana French Toast-makes about 4 slices
- “safe” bread (I just used 4 slices of a “safe” whole wheat sandwich bread)
- ¼ cup of banana puree ( I mashed mine with a fork, but you can totally use a blender)
- ¼ cup non-dairy milk (we use Almond milk in our house)
- 2 tbsp. sugar
- 1 tbsp. vanilla extract
- 1 tsp. cinnamon
Mix together the banana puree, non-dairy milk, sugar, vanilla and cinnamon in a dish flat and wide enough for dipping the bread. Coat each side of a piece of bread by dipping into the mixture. Now, be careful with this process. Dip one side, then flip the bread immediately to dip the other side. Don’t allow the bread to sit in the mixture. If you do, it will be a soggy mess and just won’t cook up right. Next, brown each side of the bread slices in a medium-high skillet. About 3 minutes per side. Flip them over a few times while they’re browning to prevent burning on either side.
Next transfer the slices to a 400 degree oven to finish cooking. Bake about 10 mins., flipping halfway through.
I topped ours with some powdered sugar, sliced strawberries and bananas, and warm maple syrup.
I typically do a dinner theme for each night of the week, this way, it takes away the last minute guesswork about what’s for dinner. In our house we have “Breakfast Fridays”. This means that for dinner on Friday nights we eat breakfast foods. Usually, it is toast and bacon with fruit, or pancakes with fried potatoes n’ onions. Sometimes it’s just cereal. Hey, after a long, stressful work week, I don’t wanna have to really “think” about dinner on Friday night. I just wanna relax and get ready to enjoy my weekend. I love Kelly Rudnicki’s cookbooks. I own 2 of them ! For my pancakes, I simply use Kelly’s pancake recipe. (Head on over to her blog to get the recipe
The trick, though, is that I use brown sugar (quite a bit, actually) instead of plain white sugar, and I add cinnamon to mine. And of course, a whole lotta’ vanilla! I also prefer my pancakes thin, so I increase my milk by about 1/4 cup. But, if you prefer thicker pancakes, leave as is.
Milk-free, Egg-free Cinnamon & Brown Sugar Pancakes
- prepared pancake mix (per recipe)
- 1/4 cup brown sugar
- cinnamon (to taste)
Here we go…
Prepare pancake mix as directed (use whichever recipe you prefer). Add brown sugar and cinnamon. Pour onto a griddle set to medium to medium-high heat. When bubbles start to form on top, flip pancake over to other side. Cook for another 2-3 minutes, or until done. Top as desired.
We like butter (Earth Balance) and syrup? Yum!!!
This might be, by far, The. Easiest. Recipe. Ever. Seriously! I can honestly say there is NO measuring involved. Just sort of mix everything together to your liking. I didn’t really grow up on Sweet Rice. I know some people did, as a breakfast staple. I actually only had it like once or twice in my entire life-prepared by a friend’s mother. But, one recent Saturday morning, I decided “why not change up breakfast a bit?” So, I decided to try my hand at Sweet Rice, and it was actually delicious!!! My husband who is a Cream of Wheat fanatic (I prefer grits myself) even loved it! All the recipes I googled called for condensed milk, or whole milk, or cream. So, I decided it probably would taste just as good using only Almond Milk. We use the unsweetened original in our house. But, I’m sure if you were to use the vanilla flavor, it would be awesome…and would probably eliminate the need for as much added sugar. This is a great idea to use up leftover rice, by the way. Feel free to add any mix-in of your choosing. I bet dairy-free chocolate chips, or toasted almonds, would be great in this! My poor hubby was scrounging around the pantry looking for at least a half-eaten box of raisins to add to his. Unfortunately, we were all out of Craisins and raisins, because the men in our house raid the pantry for snacks……..Often:)
Milk-free, egg-free Sweet Rice-serves 2-3
- cooked white rice ( I used 1 1/2 cups of cooked rice)
- Almond milk (we use unsweetened original, but any safe milk would be a fine substitute-you just won’t get that slight nutty flavor)
- white sugar (to taste)
- vanilla (to taste)
- cinnamon (to taste)
- nutmeg (to taste)
Here we go….
Over a low-medium heat, mix the cooked rice with enough almond milk until it is the consistency you desire. Now, if you like your sweet rice more soupy, add more milk. If you like it thicker, add less. I prefer it somewhere in between. Remove from heat. Then mix in your spices to taste. I add lots of vanilla and sugar, and just a pinch of nutmeg (go easy with this spice as it can be overpowering). I top it all off with a generous sprinkling of cinnamon. And voila !! Sweet Rice ! (real sweet in our house 😉