If you're thinking of switching to a non-GMO lifestyle, then you'll love The Vermont Non-GMO Cookbook by Tracey Medeiros.
This book is an easy-to-follow guide into the non-GMO world. It offers recipes that include ingredients without genetically modified organisms.
Tracey shares that the people she profiles in The Vermont Non-GMO Cookbook impressed her with their devotion to the state of Vermont and their communities. Led by their belief in a healthy planet and people, they connect consumers to healthy food by caring for the soil in which they grow it.
Tracey was inspired to put a face on these hard working folks who graciously spared their time to share their stories with her.
This recipe is gluten-free and dairy-free. Turmeric and banana work as a fantastic replacement for eggs- the base of French toast batter. The bananas are a binder, and the turmeric gives the mixture an inviting yellow tint.
Makes about 7 cups
1/4 cup organic coconut sugar
2 medium-sized bananas, peeled and coarsely chopped
1 12-ounce can unsweetened organic coconut milk
1 cup unsweetened organic shredded coconut
2 tablespoons organic ground cinnamon
1/2 teaspoon organic ground nutmeg
1 teaspoon pure vanilla extract
1/2 teaspoon organic turmeric
4 1/2 cups organic soy milk
8–12 1-inch-thick slices day-old bread (e.g., millet or country bread)
Strawberry Ginger Butter
Pure Vermont maple syrup
Preheat the oven to 200 degrees Fahrenheit. Lightly grease a baking dish and set aside. Put all batter ingredients in a blender and blend until smooth. Pour the batter into a bowl. Cover with plastic wrap then refrigerate overnight.
Pour half of the batter into a 9" by 13" baking tin. Place the bread slices in a single layer in the mixture. Gently press the bread until it absorbs the liquid.
Spray a generous amount of cooking spray onto a large, nonstick skillet heat over medium heat. Gently shake off the excess batter from the bread. Place the bread slices in the skillet in a single layer.
Cook until they're golden brown on both sides (approximately 3 minutes each side). Transfer to the baking tray and keep the bread warm in the oven.
Repeat this step with the remaining bread slices. Serve with maple syrup and strawberry ginger butter.
This recipe makes about 1 pint. NOTE: This will be more than you'll need for the French Toast. Spread the leftover butter on your waffles, toast, or muffins.
2 cups room temperature nondairy organic butter
3–4 fresh strawberries, hulled and coarsely chopped
1 tablespoon organic ginger powder
1 tablespoon organic confectioners' sugar
1 teaspoon finely grated orange zest
1 teaspoon organic cinnamon powder
Put all the ingredients in a food processor and pulse until smooth. Transfer the butter onto a sheet of plastic wrap and roll it into a cylindrical shape. Chill in the fridge for 1–2 hours.
The Sole Toscana Beauty Team