Pumpkin Spice Baked French Toast Sticks

gluten-free

ingredients

2 cups Purely Elizabeth Grain-Free Pumpkin Spice Granola (sub flavor of choice)

2 large eggs

½ cup canned full-fat coconut milk

1 tablespoon melted butter or ghee, cooled to lukewarm

¼ teaspoon cinnamon

¼ teaspoon vanilla extract

1 ½ tablespoons maple syrup

4 1 ½” thick or 6 1” thick slices gluten-free bread (Preferably use a loaf you can slice yourself), sliced into 3-4 “sticks” each

instructions

Preheat oven to 350 degrees and line a baking sheet with nonstick parchment paper. In a shallow bowl, combine eggs, coconut milk, butter, cinnamon, vanilla and stevia. Whisk until evenly incorporated. Add granola to a high-powered blender or food processor and pulse/blend until it forms a fine crumble consistency. Add to another shallow bowl. Dip each stick into egg mixture, shaking off excess, then press into granola crumble, coating each side. Place sticks on baking sheet, leaving at least ½” between each. You might have a little crumble left; I just press it into some sticks that have any “naked” spots. Bake sticks for 15 minutes, then carefully flip and bake another 10 minutes. Allow to cool 5 minutes before serving.