Everyone loves french toast am I right? We love them in our household but sometimes it’s nice to switch things up a bit for the kids. Well, if you’ve followed along for some time, you’d know I’m all about adding veggies to pretty much everything. Here are my spinach french toast sticks.
These babies are simple and quick to whip up. I like to double the recipe and store half in the freezer for days that we are rushing out the door. To reheat them from the freezer, simply do so in the toaster over on reheat mode.
I also made these spinach french toast sticks to be vegan and gluten-free. We don’t eat gluten in the house and my youngest is allergic to eggs but if you don’t have that issue in your household, feel free to use any bread, nut milk, and include 2 eggs in your recipe.
Since we are all quarantined in our house, get your kids involved in the kitchen. Both my boys love throwing things into the blender, turning the blender on, and dipping the bread into the mixture. Plus, it’s minimal mess. Hope you enjoy these as much as we all did.
Related Blog Posts: Vegan Zucchini Chocolate Chip Waffle Sticks, Vegan Gluten-Free Blueberry Lemon Muffins
XO,
Natalie
Spinach French Toast Stick
Ingredients
- 3/4 loaf of vegan and gluten-free bread or bread of choice
- 1/3 cup cashew milk or nut milk of choice
- Large handful of spinach
- 1/2 tbsp ground cinnamon
- 2 tbsp maple syrup
Instructions
- Preheat over to 375
- In a blender or food processor, add all ingredients into EXCEPT the bread and blend for about 1 minute or until fully incorporated.
- Cut the bread into thirds
- Pour the mixture into a wide bowl and dip the bread into the spinach mixture allowing it to soak for about 20 seconds.
- Place on a parchment paper-lined baking sheet sprayed with non-stick spray.
- Bake for 20 minutes and remove to cool for 5 minutes.
- Serve with maple syrup or store in the freezer for up to a month.