• Kids & Educators
• Cooking Videos
• Food Service Resources
• Recipes
• Health/Nutrition

Printer Friendly

Ingredients
1 cup orange juice
¾ cup chickpea/garbanzo bean flour
2 tablespoons pure cane sugar or coconut sugar
½ teaspoon cinnamon
8 slices of bread (sourdough, French bread or bread of choice)
Coconut oil or other neutral oil, for greasing
Pure maple syrup, for serving
Organic powdered sugar, for serving
Directions
Preheat griddle according to manufacturer’s instructions. If using stovetop skillet, set aside and heat over medium to medium -high when ready to dip bread.

In a shallow, flat bottom dish, combine flour and orange juice using a whisk or fork. Add sugar and cinnamon, blend again. It’s ok if there are a few little lumps of flour. Let mixture sit for about five minutes.

Grease lightly griddle/skillet with oil. Give your flour mixture a quick stir. Dip both sides of bread in mixture, place on griddle/skillet and cook about 2 – 2 ½. Flip and cook the other side the same, 2 – 2
½ minutes. This first flip may not look to appealing but be patient. Once the first flip is complete, flip once more to finish up the other side, cooking for about 1 minute.

Serve with a sprinkle of powdered sugar and drizzle of pure maple syrup. Pairs well with fresh orange slices.

Notes:
I found my French toast looked best with a quick cleaning or scrapping in between each batch to remove any batter that sticks to the griddle (if there is any).