This delicious recipe with the subtle, warm flavours of cinnamon and nutmeg, make a really nutritious breakfast for the family, especially for the children before they go to school
6 slices of homemade gluten-free and dairy-free bread
2 free range eggs
2/3 cup of dairy-free milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
salt to taste
Pour into a shallow tin and soak each slice of bread in the eggy mixture for a minute, turning over to soak both sides right through.
Lightly oil a griddle pan or a large saucepan over a medium to high heat.
When the pan is to temperature, place each slice into the pan and cook on both sides until golden brown. We like ours quite well done!
Serve hot with chopped bananas, red berries, blueberries or a little dairy-free yogurt and a drizzle of runny honey!