½teaspoonbaking soda + 1 teaspoon apple cider vinegaror use 1 ¼ teaspoon baking powder
CINNAMON FRENCH TOAST BATTER
5eggsbeaten
⅓cupunsweetened almond milk or coconut milk
tablespoonSweetener of choice: 2 pure maple syrup for paleoor for low carb use 2 tablespoon low carb maple syrup,( I used Natures Hollow) or 1 ½ tbsp. erythritol granular.
Preheat oven to 400 F, and grease or oil an 8 x 4 inch loaf pan. In a large mixing bowl, Combine all the quick bread ingredients and stir with a fork vigorously. Scraping the sides and breaking up any coconut flour clumps. Stir until smooth and clump free.
Pour or spoon batter into prepared loaf pan. Bake for 20 to 25 minutes, or more, until center is firm. Remove and let cool completely.
In a medium mixing bowl combine: 5 eggs, ⅓ cup unsweetened almond milk or coconut milk, 2 tablespoon sweetener of choice,1 teaspoon GF vanilla extract, ½ teaspoon cinnamon,¼ teaspoon allspice. Whisk together thoroughly. Set aside.
Preheat oven to 400 F, and oil or grease a 9 inch (1 ½ to 2 quart) casserole dish. Chop quick bread into cubes. Put bread cubes into the prepared casserole dish. Pour vanilla cinnamon French toast batter all over the top of bread cubes.
Pour the 2 teaspoon melted butter or coconut oil over top of casserole, then sprinkle with granular sweetener of choice. Bake for 25 to 30 minutes, or until all egg batter is firm.
Remove from oven, and cool a little. Serve with syrup of choice and optional berries.
Notes
Nutritional Data for Low Carb Version (using natures hollow syrup and erythritol): Servings: 1 out of 8 servings, Cal: 139, Carbs: 4 g / Net Carbs: 2.3 g, Fiber: 1.7 g, Fat: 10.5 g, Protein: 8 g, Sugar: 1 gNutritional Data for Paleo Version (using pure maple syrup and coconut sugar):Servings: 1 out of 8, Cal: 158, Carbs: 6 g / Net Carbs: 4.3 g, Fiber: 1.7 g, Fat; 10.5 g, Protein: 8 g, Sugar: 4 g* all nutritional data are estimates based on the products I used*