Cheesecake French Toast Pita

A little twist on traditional french toast using BFree Gluten Free Pita Bread! Who thought pita bread was just for falafels?! This is a fab way to use pita bread differently, making a sweet, breakfast, or dessert pita recipe!

I won’t lie my attempts at making gluten-free french toast in the past have always failed somewhat miserably due to the absorbancy of gluten-free bread leading to an eggy-mess falling apart before it even hits the pan. The pita bread in this recipe not only is high fibre and good for your gut but holds together well when soaking.

Raspberry Cheesecake French Toast

1 egg

1/4 cup almond milk

1/2 tsp vanilla bean paste or vanilla extract

1/4 tsp cinnamon

1 tsp maple syrup

2 BFree Foods Gluten Free Pita Bread

butter for cooking

Chia Jam:

200g frozen raspberries

2 tbsp chia seeds

Cheesecake Cream:

50g light ricotta

2 tsp maple syrup

Method:

1. Whisk together the egg, milk, vanilla, and cinnamon in a shallow dish. Add in pita bread and allow to soak. I suggest opening the pita slightly to allow the mixture inside for maximum absorbency. Allow pita to sit in egg mixture while you make the toppings.

2. Make chia jam by heating frozen raspberries in a small saucepan on medium heat. Smash with a fork or spoon to release juices. Add chia seeds and stir over low heat until the mixture has thickened.

4. Whisk together maple syrup and ricotta cheese.

5. Heat a frypan to medium heat and grease with butter.

6. Cook pita for 2-3 minutes on each side or until cooked and golden.

7. Serve with chia jam, cheesecake cream and extra maple syrup!

This recipe was created for BFree Foods using their gluten-free, dairy-free, vegan-friendly pita bread. You can find the BFree Pita in Woolworths stores across Australia.