Abbey Sharp’s Sprouted Rye & 12 Grains Churro French Toast

What You'll Need:

Chocolate Sauce:

• ½ cup vanilla unsweetened almond creamer
• ½ cup dark chocolate chips
• 1 tsp cinnamon
• 1 tbsp maple syrup
• ¼ -½ tsp ancho chili powder (optional, to taste)
• ¼ tsp sea salt

French Toast:

• 2 tbsp ground white chia seeds or flax meal
• 1 tbsp maple syrup
• 1 cup vanilla unsweetened almond creamer
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• ¼ tsp salt
• 8 slices Stonemill Sprouted Rye & 12 Grains bread

Crust:

• ¼ cup granulated sugar
• 2 tbsp brown sugar
• 1 tsp cinnamon

Oil or butter of your choice for pan-frying

What You'll Need To Do:

• In a pie plate or baking dish, mix together flax meal, maple, almond creamer, vanilla, cinnamon and salt.
• Set in the fridge for 20 minutes.
• While the flax egg mixture is thickening in the refrigerator, make the chocolate sauce.
• Heat the almond creamer in the microwave in 30 second intervals or in a small saucepan until simmering.
• Add the chocolate chips, cinnamon, maple, chili powder (if using) and salt, then stir until the chocolate is melted.
• Set aside and keep warm.
• In another plate or dish, combine the granulated sugar, brown sugar and cinnamon.
• Submerge the bread into the flax egg mixture on both sides for 10 seconds per side
• Heat a griddle or large nonstick pan with the oil or butter over medium heat.
• Add the bread and cook on each side for about 3-4 minutes.
• Immediately coat in the cinnamon sugar.
• Serve warm with a drizzle of the chocolate sauce.