You Can't Make Breakfast

Cinnamon French Toast with Cream Cheese Dip (Serves 4) After cooking this French toast for my roommates, they both declared that they could now die happy. See for yourself. 1 1/3 cup Whole Foods 365 or Silk Organic Unsweetened Soymilk 3 tbsp Whole Foods 365 100% Pure Organic Maple Syrup 1 tsp Frontier 100% Pure Organic Fair-Trade Vanilla Extract 3 tbsp Bobs Red Mill or Whole Foods 365 100% Organic Whole Wheat Pastry Flour 1 "egg" according to the directions on Ener-G Egg Replacer 1 tsp Frontier or Whole Foods 365 Organic Ground Cinnamon 1 tbsp Whole Foods 365 or Spectrum100% Organic Expeller-Pressed Canola, Sunflower or Safflower Oil, for the pan 4 slices Rudi's Organic Bakery Spelt Bread First, in a small cup combine the ingredients for the "egg" and set aside. Whisk the soymilk, maple syrup, vanilla, flour, "egg," and cinnamon until combined. Heat about 1 tbsp of oil in a stainless steel or cast iron skillet (glass will not work for this). Dip one slice of bread into the mixture on both sides until completely coated, then lay flat into the skillet. Cook about 2 minutes on both sides until golden brown. For the Dip: 1/2 tub Tofutti Non-Hydrogenated Better than Cream Cheese Spread or Vegan Gourmet Soy Cream Cheese ¼ tsp Frontier or Whole Foods 365 Organic Ground Cinnamon ¼ tsp Frontier 100% Pure Organic Fair-Trade Vanilla Extract 1 tbsp Whole Foods 365 100% Pure Organic Maple Syrup First, make sure the cream cheese is at room temperature. Then, whisk all of the ...



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