Makes 1 serving
Macros: 361 Cal, fat 18g, carbs 37g, fibre 5g, protein 15g
2 slices Gluten-Free Bread (chopped)
1/3 cup Strawberries (stems removed, chopped)
1/3 cup Unsweetened Almond Milk
1 1/3 Egg
1 tsp Maple Syrup
1/8 tsp Vanilla Extract
1/8 tsp Ground Ginger
1/8 tsp Cinnamon
2 tsps All Natural Peanut Butter
Preheat the oven to 350ºF (175ºC) and grease a baking dish with oil or butter.
Arrange the bread and strawberries in an even layer in the baking dish.
In a mixing bowl, whisk together the almond milk, eggs, maple syrup, vanilla, ginger, and cinnamon. Pour the mixture over the bread and strawberries. Gently press down the bread to ensure all pieces are drenched.
Add dollops of peanut butter. Bake for 45 minutes, or until browned and cooked through. If the top is browned before the cooking time is reached, place a sheet of foil or lid on top to prevent burning. Let cool a bit before serving. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: A 9- by 13-inch baking dish was used to make six servings.
Nut Free: Use oat milk instead of almond milk. Use pumpkin seed butter, tahini, or cream cheese instead of peanut butter. You can also omit the peanut butter completely.
More Flavour: Add nutmeg or your choice of additional spices. Top with flaky sea salt.
Additional Toppings: Serve with maple syrup, nuts, fruits or coconut whipped cream.