The following is a guest post by Tess Masters, The Blender Girl – actor, presenter, lifestyle personality, and author of The Blender Girl, The Blender Girl Smoothies book, The Perfect Blend, and The Detox Dynamo Cleanse. She and her easy healthy recipes have been featured in the LA Times, Washington Post, InStyle, Real Simple, Prevention, Clean Eating, the Today Show, and other media outlets. She is the global spokesperson for KitchenAid blenders and lives in Los Angeles.
For a fabulous family breakfast, brunch, dessert, or (dare I say it?) snack, you can’t beat this phenomenal French toast. My family and I have been battering up with this baby for years, and it is a huge hit with everyone we serve it to. People even say they prefer this healthier incantation of the classic comfort food to its original counterpart! I’ve received thousands of elated emails and messages on social media about this righteous recipe since I included it in my latest book The Perfect Blend, so I had to share it with you.
So simple, so delicious, so creamy, so crispy you may never blend your batter using dairy milk and eggs again. Yep! This terrific treasure is dairy free, egg free, and also gluten free, and it utilizes whole ingredients.
Now, before you grimace at the thought of using cardboard-like gluten-free sandwich bread (we all know how awful that can be), the brilliant batter in this recipe makes even the worst gluten-free bread full and fluffy! I use whole-grain gluten-free bread, but you could use regular whole-wheat bread as well. Just know that this recipe (ingredient ratios and cook times) has been calibrated for gluten-free bread. So, you may need more coconut oil when frying and will need to adjust the temperature of your stove top as well as the cook time.
But, resist the urge to use less coconut oil than what I’ve prescribed, otherwise, your bread won’t crisp up. I don’t know about you, but I love my French toast crispy on the outside and moist and chewy on the inside.
This French toast is a fun, family-friendly recipe. I make it with my niece and nephew, and they love soaking the bread and preparing their toppings so they can get their serving juuust right. The caramelized bananas I’ve included in this recipe are always a hit, but this fried bread will get cozy with any fruit that takes your fancy. Try serving it with stewed or poached apples, pears, peaches, rhubarb, or some fresh berries.
If you want to make this recipe nut-free, use rice, soy, or hemp milk in the batter, and top it with coconut flakes instead of nuts. Bon appetit!
Blend More Than Smoothies
I use my blender to make all kinds of delicious recipes. I think it’s the greatest culinary tool we’ve been given since fire and spoons! So, I want to encourage you to use your blender beyond smoothies, soups, and cocktails. Your blender can make healthy fast food possible. Blending makes life easier, levels the playing field in the kitchen, and allows anybody to whip up nutrient-dense, tasty foods with limited skills and time.
While my books and website do contain a full repertoire of drinks, smoothies, and soups, you’ll find more than food to sip, glug, or scoop up with a spoon. My recipes are blender centered but by no means blender only. I favor blender-inspired dishes—appetizers, snacks, salads, desserts, and easy main dishes you can attack with your trusty knife and fork.
This is why I love this blender more than anything else on the market:
- The most powerful blender to pulverize ingredients for silky smooth consistencies.
- 3 Adapti-Blend™ pre-programmed settings for smoothies, soups, and juices.
- Insulated jar that keeps the contents cool when you’re blending smoothies and juices.
- BPA-free container with soft-touch handle grip and asymmetric stainless steel blade.
- Speed dial that goes to 11 to take things beyond regular speeds to completely pulverize ingredients more quickly.
- Pulse switch for an extra boost of power at any speed.
This is the best blender I have ever used. And I own them all!