Cinnamon “French Toast” Flat-bread (Nut-Free)

April 20, 2012 in Categories: , by

Print Friendly

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 that did the trick for my 2-year old.)  My daughter loves these and eats them every morning for breakfast.  The goal with this recipe (besides developing something with protein it that satisfies my 5-year old’s very sensitive palate) was to create a healthy and portable version of French toast, without the work of first making paleo bread, then soaking in eggs, then frying.  I was inspired by those frozen toaster French toasts that were at one point a staple for us (so embarrassing to admit).  Borrowing the technique from sponge cake recipes, this flat-bread ends up with a consistency that is surprisingly similar to French toast.  They are also sweet enough to eat plain, are delicious warm or cold, and hold together well enough that they could be eaten in the car on the way to work or to school.  They also happen to be nut-free!


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 made this today but part of it didn’t set and it doesn’t look anything close to what yours does. I followed the recipe.

In my experience, the edges touching the pan will bubble up during baking while the center will be dense and pretty like in the photo. You might try rotating it in the oven two or three times during cooking if your oven has uneven heating. – Christina, Sarah’s assistant

I’m going to try t his for Sunday Breakfast! I’m trying to slowly ease the grains out of my children’s diet. I have to be sneaky because the last time I tried, I was up front about it and there was some serious mutiny. I’m hoping that as I add all these yummy bread substitutes to their diets, they won’t notice the grain based breads that are being excluded :)

Are the egg yolks acting as a binder or leavening agent? I need to find the appropriate substitute due to an allergy. Thanks!

Because this recipes uses so many eggs, I believe it may be difficult to find a good substitute. Sarah does discuss egg substitutes here: She does have many other recipes that do not use egg. if you’re looking for something that is similar to a traditional pancake, try this recipe: — Tamar, Sarah’s assistant

Hi, I’ve made this a couple of times, following the recipe, and it looks nothing like yours. It tastes delicious, but it’s really rubbery in texture. I’ve tried stabilising the egg whites with some cream of tartar but the end result has been the same. Can you please tell me what size eggs you’re using? Mine are 800g so I wonder if there’s just too much liquid? Any advice you can give me would be great. Thanks!

I’ve done this with large and extra large eggs. The rubbery texture might be from the coconut milk you’re using if you have one with a lot of guar gum in it.

Thanks for coming back to me, I really appreciate it. I’ve checked he ingredients of the coconut milk and there’s no guar gum in it at all. Just coconut extract, water and citric acid. It’s a mystery! :)

I LOVE This recipe. I just wanted to pass on that the last time I made it I didn’t have any coconut milk, so I shredded about two cups of apple and used that instead. It worked amazingly well and turned into delicious apple cinnamon breakfast squares.

This didn’t work out for me either. So bummed since I’ve been wanting to try this for a long time and finally got all the ingredients together.

Hi I’m from the UK I don’t have coconut flour, I have desiccated coconut or almond flour, would either of those work?

Wax paper in the oven? I would have that parchment paper since wax paper can burn in an oven. The recipe sounds great and I have all the ingredients think I will try this soon :)

Leave a Reply