Oh my goodness, I feel like I’ve been living under a rock for the past couple of weeks. I was busy, having health issues, and had no inspiration for new recipes, BUT I’m back. Expect lots of sweet goodness to come. Sorry not sorry.
I feel a little guilty because all I want to do right now is complain about the lack of air conditioning in Seattle. I think our apartment just sucks at staying cool. Oh well. C’est la vie, right???
Last weekend was probably the best weekend I’ve had in Seattle yet. I ran the Seattle Rock N’ Roll Half Marathon and finished pretty strong for me (especially since I hadn’t run over 5 miles for the two weeks prior due to an injury). Since the race, I have decided to let my knee rest and am now focusing on weight lifting. I think I might be a little obsessed..surprise surprise. Anyway, after the race my husband and I walked to Pike’s Place Market to meet friends and eat lunch. SIX miles of walking, sitting in the sun, watching the Solstice Festival, smelling loads of pot, seeing way too many naked bodies for my eyeballs to handle, then stuffing my face with a burger, I made it home. I was beyond exhausted, but it was such a fun Saturday. The next day I woke up in writhing pain with a knee that refused to do anything other than be iced, but whatever I went to the dog park anyway. You know what? Crutches are HARD. I am SO uncoordinated.
Was that a mouthful for you? Sorry. Onward to breakfast.
This toast is the BOMB. I made it for Saturday’s breakfast this past weekend since Corbin and I were celebrating three years of marriage…woo! It is so stinking good! Corbin and I almost made ourselves sick with the stuff! The best part? It keeps in the fridge for a few days, so you can enjoy it multiple times…if you have self-control.
It’s mouth-watering delicious. Just you wait and see!
For the chai spice:
- 1 1/2 tsp cinnamon
- 1 tsp ground cardamom
- 1 tsp allspice
- 1/2 tsp ground ginger
- pinch of ground cloves
- 4 large eggs
- 1 1/2 cup almond milk
- 1/2 cup coconut sugar
- 1/2 Tbsp vanilla
- 1 Tbsp + 1 tsp chai spice
- 1 Tbsp unsalted butter or coconut oil, melted
- 10 cups gluten-free bread, cut in cubes
- 1/4 cup gluten free flour (I used this)
- 1/4 cup coconut sugar + brown sugar
- 1/2 tsp chai spice
- 3 Tbsp unsalted butter, chopped into cubes
For the Toast:
For the topping:
1. In a small bowl, mix the spices for the chai spice mixture. Set aside.
2. For the french toast, whisk together the eggs, milk, sugar, vanilla, and 1 Tbsp + 1 tsp chai spice in a bowl.
3. Grease a 9″x5″ loaf pan with butter and pour the bread in pressing down evenly, but not squishing. Re-whisk the liquids and pour evenly over top making sure to cover all of the bread. Cover with plastic wrap and refridgerate overnight.
4. When you are ready to bake, preheat the oven to 350. In a small bowl, combine the topping ingredients.
5. Uncover the loaf pan and gently press down the bread evenly until liquid seeps up.
6. Pour the topping evenly over top.
7. Bake for 45 minutes or until golden and crunchy. Allow to cool and then eat up!