Savory Spiralized Sweet Potato Gluten-Free French Toast
Recipe type: Breakfast
Cuisine: Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
A simple 15 minute meal perfect for a weekend breakfast, made with Canyon Bakehouse gluten-free bread.
  • 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
  1. Begin by mixing the eggs, almond milk, nutritional yeast, salt and pepper in a shallow dish.
  2. 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.
  3. 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.
  4. Add avocado oil to pan and turn heat to medium-high.
  5. Add sweet potatoes and sauté 5-7 minutes until soft. Set aside. Repeat with spinach. Set aside.
  6. Optional: Crack an egg on medium heat until fried to your liking.
  7. Place two slices of toast on a plate for serving, top with spinach, sweet potatoes and fried egg.
Recipe by Chickpea in the City at