Zucchini & MacNut Gluten Free French Toast



Ingredients:

Bread

  • 1 1/2 cup Gluten free AP flour
  • 1/2 tsp Xanthan gum
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Baking powder
  • 1 Ground Cinnamon
  • 3 cups Toasted Macadamia Nuts (reserve some for garnish)
  • 1/2 cup  Granulated sugar
  • 1/2 cup  Light Brown Sugar (packed)
  • 2 1/2 cup shredded zucchini (squeezed)
  • 2 eggs (room temp)
  • 1/4 cup Coconut oil
  • 1 Vanilla extract
  • 2 Honey

French Toast Batter

  • 2 Whole Eggs
  • 2 tsp. Cinnamon
  • 2 cups Heavy Cream
  • 2 tsp. Sugar

Whipped Cream Topping

  • 3 cups Heavy Cream
  • 1 tsp Vanilla Extract
  • 1/2 cup  Powdered Sugar

Instructions:

Bread

  • Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.
  • In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder and cinnamon, and whisk to combine well.
  • Place the chocolate chips in a small bowl, add about 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside.
  • To the flour mixture, add the granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar).
  • Add 1 1/4 cups of the grated zucchini to the dry ingredients, and mix gently to combine. Set aside the dry ingredients.
  • Place the remaining 7/8 cup of grated zucchini, the eggs, oil and vanilla in a blender, and pulse until well-blended and beginning to  emulsify.
  • Create a well in the center of the bowl of dry ingredients, and add the wet ingredient mixture. The batter will be very wet.
  • Add about 1/2 cup of the chocolate chips and reserved dry ingredients to the batter and mix until the chips are evenly distributed throughout the batter. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Scatter the remaining chocolate chips on top and press down lightly to adhere.
  • Place the loaf pan in the center of the preheated oven. Bake, rotating once, until the top is golden brown and a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached (about 50 minutes).
  • Remove from the oven and allow to cool for at least 30 minutes in the loaf pan before transferring to a wire rack to cool completely before slicing and serving.

French Toast Batter

  • Whisk all ingredients together until combined

Whipped Cream Topping

  • Combine all ingredients and whisk until cream forms the desired stiffness

French Toast

  • First cut your zucchini bread into the desired thickness.
  • Heat a non stick skillet pan to median to high heat . Add tsp of butter (or ghee).
  • Submerge 1-2 slices of bread into your batter, hold for a second, remove and let excess drain slightly, then place into the hot pan.
  • Cook for about  45 seconds or until golden brown, then flip to cook other side.
  • Continue until all pieces are cooked.

**Top with the whip and finish out the rest of the macadamia nuts, drizzle of honey, and anything else you like. Enjoy!

Original recipe from: Bill Haley – Culinary Recovery