Tuesday, June 18, 2013

Gluten Free Cake Batter French Toast

A few weeks ago, I was contacted by Visalus, the creators of Vi-Shape Nutritional Shakes, to help them create some new, gluten free recipes with their mix.

I had actually heard of Visalus from a college friend who completed the 90 day Body by Vi challenge, and looks and feels positively amazing. After emailing with her about her experience with the company, I knew it would be a good fit for Gluten Hates Me.

And boy oh boy, am I glad I said yes!

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As soon as I tasted the Sweet Cream flavor of the shake mix, I was hooked. It tastes like straight CAKE BATTER! Which, as a gluten free gal, I don’t get to taste cake batter flavored products very often!

When I read more about the shake mix and the nutritional content:visalus

I knew I wanted to make a breakfast recipe. For me, creating a well-rounded, balanced gluten free breakfast isn’t always easy. Plus, cake batter in the morning sounds pretty decadent…and delicious!

I’ve enjoyed a Vi-Shape smoothie the past few mornings, and I’ve been shocked by how full it keeps me! I drink a smoothie at 8am, and I’m not hungry until 12noon.

So I decided to give my Gluten Free French Toast recipe and protein/fiber Vi-Shape Makeover!

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And the ingredients are simple, and throwing it together takes no time at all!

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Gluten Free Cake Batter Protein French Toast

makes 6 slices

You’ll need:

6 slices of gluten free bread (I used Rudi’s Whole Grain Gluten Free Bread)

2 eggs ( I used Organic, Local eggs)

1/2 cup milk ( I used unsweetened Silk Pure Almond Vanilla)

1 scoop Visalus Vi-Shape Nutritional Shake Mix

-berries for topping

Start by whisking together the eggs, milk, and Vi-Shape mix. Whisk until fully blended, meaning there are no large lumps.

Heat a cast-iron skillet over medium heat and spray with non-stick cooking spray. Cook the french toast in three batches, two pieces of bread at a time. Soak one piece of bread at a time in the Vi-Shape liquid. Let the liquid soak into the bread, flipping to get both sides well covered.

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From the liquid into the hot pan, let the toast cook on each side until it turns golden brown. About 3-5 minutes per side.

Top with fresh berries – and you’re ready to eat!

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The Vi-Shape mix gives the french toast a deliciously creamy texture AND a fluffy cake batter flavor. Yum!

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You won’t even need syrup, so spare yourself the sugar! This french toast is sweet and creamy all on its own! And the berries give it a nice burst of fruity, tart flavor.

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So good! I loved this dish, and so did Parrish! I see many mornings of Cake Batter French Toast in our future!

Gluten Hates Me was provided with free product and compensation for recipe development from Visalus. However, the recipe, opinions, and blog content are all my own!