Cinnamon “French Toast” Flat-bread (Nut-Free)
April 20, 2012 in Breakfast, Nut-Free Baking
This is the recipe that replaced the last bit of gluten-free grains in my 5-year old’s diet. YAY!!!! (Incidentally, it was the waffle recipe out of Eat Like a Dinosaur
Ingredients:
- 8 eggs, separated
- ¼ cup Maple Syrup
- 1 ½ Tbsp Ground Cinnamon
- 1/3 cup full-fat Coconut Milk
- 1/3 cup Arrowroot Flour
- 1/3 cup Coconut Flour
, sifted
1. Preheat oven to 350F. Line a 9”x13” baking dish with wax paper. If helps to grease the wax paper with palm shortening, but isn’t completely necessary (I usually don’t bother).
2. Using a standing mixer, beat the egg whites until stiff peaks form (you can also do this with a hand mixer or even by hand if you prefer).
3. In a small bowl, combine egg yolks, maple syrup, cinnamon, coconut milk, and arrowroot powder.
4. Gently pour the yolk mixture onto the egg whites. Add about half of the sifted coconut flour. Gently fold the mixtures together. As they start to combine, add the rest of the sifted coconut flour. Fold until fully combined.
5. Pour batter into prepared baking dish and spread out evenly. Dust with extra cinnamon, if desired. Bake for 18 minutes, until golden brown and spongy to the touch.
6. Very shortly after removing from the oven, lift the flat-bread out of the pan (using the sides of the wax paper, or just flip the whole thing over onto a cutting board). Carefully peel the wax paper off the bottom. Slice into squares and enjoy warm or refrigerate for later.
I am not a stalker, but I am in love with you. I have been searching for a fun Amusement park food that will make my family shut up about churros and funnel cakes. You just gave it to me. Seriously, I love you, and so does my husband. My kids do not know it yet, but they will have the BEST snacks ever at the park tomorrow. And healthy breakfasts too.
LOL! Thank you SO much!
One quick question, do you mean parchment paper? I didn’t think you could use wax paper in the oven.
I would use parchment paper but I think you can use wax paper….
I’ve always had terrible luck when using wax paper in the oven. Switching to parchment made life so much easier!
Does this bread rely on the sugar in the maple syrup for rising or texture? Could I use sugar free syrup?
Parchment paper or wax paper will work. Wax paper is safe to use as long as the temperature is low enough that it doesn’t go brown.
The maple syrup is for flavor only. All of the rise comes from the beaten egg whites. You could substitute a sugar free syrup or honey or water or almond milk or any combination of those. I’m not sure what substituting with a high fat liquid would do to the texture, so I would avoid substituting with more coconut milk.
I stumbled upon you with a tweet from Paleo Parents…
Just wondering if the root flour was necessary or if I could sub almond flour?
Now I am off to check out the rest of your site!
Thanks!!!
The arrowroot flour gives a much spongier texture, more reminiscent of french toast, but I did try a version of this with almond flour first. For that version, I reduced the coconut flour to 1/4 cup and used 1/2 cup almond flour. It’s a bit more mealy and a little more crumbly but it would still qualify as portable. And it was definitely still tasty. This is a good option for anyone worried about the carbohydrate content from the arrowroot flour.
How many servings would you say this makes? Thank you for this great recipe!
My 5-year old gets about 6 servings out of this (I typically cut it into 12 squares and she eats 2 squares at a time). If adults are eating it, I would think you’d get 4 servings.
Thank you!
I’d like your opinion of maple as far as Paleo is concerned, since it is a sugar.
I think it’s fine for an occasional treat and for those who can handle or need more carbs (like children, endurance athletes, and older individuals). I have talked about carbs and sugars in more detail in these posts:
http://www.thepaleomom.com/2011/12/why-is-sugar-bad.html
http://www.thepaleomom.com/2011/12/how-many-carbs-should-you-eat.html
http://www.thepaleomom.com/2011/11/sugar-vs-sweeteners.html
http://www.thepaleomom.com/2012/03/is-sugar-paleo.html
Can u substitute arrow root flour with tapioca flour? Love your website!
Thanks! I think tapioca flour would work but probably change the texture slightly (would probably be a little denser and a little spongier). But yes, I do think it would work. If you try it, comment back on how it works.
I’m not the original poster, but I just made it with tapioca starch and it worked well. My kids like it! Hooray!
I’m on the whole 30 until the end of April. BUT I’m definitely making this when I’m done!
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Yum! The kids and I just made this (had to substitute the coconut milk). It’s almost gone! Had to give the kids more maple syrup for dipping. [hangs head in shame] Thank you so much for experimenting and posting all these great recipes. You’re awesome!
Hi,
I just had a quick question in regards to your website. If you could email me at your convenience that would be great!
Thanks,
Katie
My email address is thepaleomommy@gmail.com
Hubby and 2 preschooler boys all loved this. We served with applesauce. yum!
Yummo! Everyone had some for breakfast this morning. The kids loved it and announced they want it everyday. Hubby liked it but would rather only have it occasionally. The last slice is being dipped in my pumpkin soup…I really missed having toast to dip, and the flavour combination of this bread with the soup more than compensates! Thanks for an awesome recipe!
PS, my tin of arrowroot flour has tapioca in (), so maybe they’re the same thing?
Soooooo excited to try this and more excited to have found you…I am Paleo but my son, although gluten free, is not…yet!! We don’t do nuts, besides coconut, and it is so hard to find a Clean recipe w/o nuts. So thamks soooooooo much.
Question…do ou think these would freeze well? My sons new school does not support his GFness moreso Paleo so I will have to send breakfast, lunch and snack everyday. Trying to prep meals in advance if possible.
Again…you rock!!
Thank you!!!! These travel super well so they are a great breakfast/snack to pack for school. I keep mine in a plastic container in the fridge for up to a week. I haven’t tried freezing them (because we go through them so quickly!), but I think they would freeze well.
Hi!
First, I have to say I just love your website. I found it because you were featured in WW! Congratulations to you. I will be following your site, you have so much great information! I will be trying this recipe for my children
Thank you Michelle! I think you have me confused with Stacy Toth of http://www.paleoparents.com who was featured in the Woman’s World article, but I’m SO glad that you found me! You’ll also find lots of great recipes and information on their site, but I hope you continue exploring mine too!
Does anyone know what the nutritional info would be for this my daughter is diabetic.
You can use this recipe calculator to find the nutritional info in any recipe (you can even save the results):
http://nutritiondata.self.com/mynd/myrecipes/welcome?returnto=/mynd/myrecipes
Made this for breakfast this morning and they LOVED it!!! My very picky 4 year old took a bite and said “mmm…I love this!”
Made it AGAIN this morning, this time with cocoa powder added for a chocolate effect – it’s gone AGAIN! Cleared the plates!
Finally made this. YUM! Kids reached for seconds and thirds. And now I see the cocoa powder option. Oh the possibilities. Thanks so much for all your experimental baking successes.
Can this be frozen in single squares? I’m just not sure how it’d survive freezing.
I haven’t tried, but I think it would freeze well. I will be freezing some next week in anticipation of having no kitchen for 5 days (to repair floors after water damage). If you don’t try it before I do, I will definitely let you know how it goes!
Hi, I love your website. Thanks so much for all the great information. I am going to try this recipe TODAY! one question though, I am making it for my niece who has a sensitivity to egg yolks. Any substitution ideas for the yolks (the whites are fine)…
Thanks so much!
Susan
Hmm. Maybe some more coconut milk? The whites are what hold it together but if you omit the yolks, you’ll need more fat and liquid.
Any suggestions for substitute for coconut flour? My son is allergic to coconut (you’re probably tired of me since I’m always asking about coconut subs). If I do all almond flour do you think it will fall apart too easily?
I would try 1 cup of almond flour as a first try (maybe 1 1/4 cup). I think there’s enough egg to hold it all together. Let me know how it works! Also, whatever you sub for the coconut milk, make sure you add some fat (so if you use almond milk, add a couple of Tbsp of your favorite oil too).
OK, I’ll try that at some point this month and if/when I do, I’ll let you know how it works.
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I made this today for breakfast — wonderful! Thank you so much for all of your fantastic recipes!
Finally got around to making this- it is awesome! My picky 4 year old even liked it! One thing- the wax paper pulled off a layer when I took it off, so next time I’ll probably use parchment paper and grease it with some coconut oil.
my kids love this recipe but are not fond of the bread recipes
i was thinking of baking this recipe in a loaf pan and slicing it like a regular bread loaf. (they really just have jelly sandwiches anyway so the sweetness wouldn’t matter.) thoughts on whether this is a good idea? could you recommend a time and temperature to cook it this way? thanks so much!!
I have never thought to try it. The recipe is similar to a sponge cake recipe which is always done on a jelly roll sheet. You might have better luck spreading it out over a jelly roll sheet (or even two) and then slicing squares to use as bread.
I made this for my kids yesterday and it was a huge hit! We called it French Toast Cake and they were so thrilled that I was giving them cake for breakfast. Thank you for a great family friendly recipe with much less sugar than their typical Sunday morning breakfast!
Just tried them with my 3 boys ages 8, 5, and 3. They all couldnt get enough!! Fantastic recipe! Thanks!!!
Double Yum! this is like dessert : ) Keep them coming please.
in the last day I have made the french toast bread recipe, the chewy granola bars and the yeast no nut bread in my bread maker. All the recipes turned out great and were delicious! thank you!
P.S. Perfect paleo pregnancy comfort food! I am taking a momentary lapse in morning (and all day) sickness to make a batch or two of this!
I can’t get arrowroot flour ( I live overseas) would it work if I replaced it with almond flour or hazelnut flour?
You’d be better off replacing with another starch such as sweet potato starch or tapioca.
Thank you for this beautiful recipe! I have a question I hope you can answer. I made this bread this morning and the bottom layer of the bread is too eggy almost like a custard. THis layer is visable too. The picture your posted does not appear to have this problem. It’s not terribly bad, but, it’s not exactly a pleasant consistency either. Other than that, the bread is fabulous! Can you help me figure out what I did wrong?
Do you think this could be made without the arrowroot powder? I am strictly SCD and it is always a challenge for me to stick to it when making fun stuff for the kids that I cannot eat. Plus it is just that much more work to have to make different meals for us all. I try very hard not to do that. Thank you?
The arrowroot flour gives a much spongier texture, more reminiscent of french toast, but I did try a version of this with almond flour first. For that version, I reduced the coconut flour to 1/4 cup and used 1/2 cup almond flour. It’s a bit more mealy and a little more crumbly but still good.
Ok, Thank you!