Avg. rating 5 from 9 votes.Recipe Information
# of Servings: 4
Recipe Created By: alaskacoastie
Ingredients
8 pieces favorite allergy free bread
3/4 cup pureed sweet potato or butternut squash
1/2 cup rice milk
1/2-1 tsp pure vanilla extract or vanilla bean
1/2 tsp cinnamon
Directions
Mix together pureed sweet potato (see below), rice milk, vanilla, and cinnamon in large flat dish. I usually keep pureed sweet potato or squash in the freezer.
Heat griddle or pan to 350 °F. Lightly coat with oil. Dip bread slices into mixture and put in pan,cook until golden brown, and then flip to other side. Serve with fresh fruit and pure maple syrup.
To puree sweet potato cook in microwave for 6-9 minutes. Then beat until smooth. May need to add 2 tablespoons of water for consistency. Or buy in the freezer section.
Notes
Substitutions
This recipe has not been tried with wheat/gluten free bread.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
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