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

Serves: 4

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

Featured Bread:

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.

Featured Bread: