This post was in partnership with and sponsored by Canyon Bakehouse. All opinions, thoughts and content creation are my own. Thank you for reading and supporting Chickpea in The City and making this all possible.
There’s no better way to start off a weekend in my mind than with a comforting and delicious breakfast. During the week I’ll usually make overnight oats or avocado toast but when I have a few extra minutes to do just nothing on Saturdays and Sundays, I love making pancakes and french toast. You’ll hear me say it time and time again but despite my small and slight sugar cravings here and there, I prefer savory over sweet. The idea of this french toast came from the fact that I wanted eggs and sweet potatoes but also wanted a tasty toast. So in other words, I needed something creative yet simple to cure all of those needs. This Savory Spiralized Sweet Potato Gluten-Free French Toast takes about 15 minutes to whip together start to finish and you won’t even know it’s gluten-free.
It’s basically magic.
I first started eating primarily gluten-free back in September when I completed a Whole30 and because I work for a company that creates naturally gluten-free products, it kind of just felt right to continue going with it… I swear my life doesn’t feel any different. I’ve kept up with it since and have barely noticed a change in the way I eat. You’d be surprised how easy it is especially when the only thing glutenous that I eat on a regular basis is bread and when I eat pasta, it’s the kind made from chickpeas (yes, that’s a thing if you don’t know… now you do!).
Since I knew before going gluten-free that there were tons of bread alternatives out there, I had a hard time picking which one I wanted to buy on a frequent basis that had relatively good ingredients. I landed on Canyon Bakehouse after tons of research and for a company that is widely accessible in most grocery store freezer sections, it was a perfect pick for me. What I love most about Canyon is that they offer breads, buns, focaccia bread, cute little brownie bites and the doughiest gluten-free bagels EVER. My favorite bread of choice – and what I used for this recipe – is their Heritage Style Whole Grain Sandwich Bread. It includes a wide range of whole grains including teff, quinoa, buckwheat and millet – along with brown rice flour, tapioca flour, brown rice flour and a little honey to pull it all together.
In addition to being gluten-free and non-GMO, it’s also dairy, soy and nut free! While I love paleo breads that are made of almond and coconut flours, at times they can be a bit too filling which is why Canyon Bakehouse is my ideal option.
- 2 eggs (or 2 flax eggs)
- ½ cup unsweetened almond milk
- 2 tbsp nutritional yeast
- ½-1 tsp himalayan pink sea salt
- Dash of pepper
- 4-5 slices of Canyon Bakehouse Heritage Whole Grain Gluten-Free Bread
- 2 tbsp avocado oil
- 2 cups spiralized sweet potato
- 1 cup spinach
- 1 additional egg for topping
- Begin by mixing the eggs, almond milk, nutritional yeast, salt and pepper in a shallow dish.
- Grease a non-stick pan over medium heat with coconut or olive oil spray. Soak each piece of bread in the mixture until well-covered. Make sure both sides are coated in egg mixture.
- Place on non-stick pan and cook until brown (about 2 minutes or so). Repeat with all slices of bread. Set aside on a separate plate.
- Add avocado oil to pan and turn heat to medium-high.
- Add sweet potatoes and sauté 5-7 minutes until soft. Set aside. Repeat with spinach. Set aside.
- Optional: Crack an egg on medium heat until fried to your liking.
- Place two slices of toast on a plate for serving, top with spinach, sweet potatoes and fried egg.
This french toast can be made vegan by omitting the eggs and using flax eggs or can be used with dairy milk instead of my go-to of almond milk. It’s all up to you! For the sweet potatoes, I love grabbing pre-spiralized sweet potato noodles as the idea of spiralizing a thick root vegetable on my tiny little gadget intimidates me… but you do you, boo! It’s soft and chewy like brioche french toast and just SO tasty. I wouldn’t lie to ya!
I used about 5 slices for this recipe so that would make about 2-3 servings depending on how hungry you are.
I’m seriously loving on this recipe and I hope you love it too. To find where Canyon Bakehouse products are sold near you, you can use their store locator here.
Let me know if you make this recipe + tag me #chickpeainthecity! Happiest of Saturdays to you, friends.