Créé avec l’IA
Cinnamon Almond Milk Toast Cups
20 min 111 kcal par portion Facile
Ingrédients
4 Portions
- gluten-free bread4 slices (40g each) g
- unsweetened almond milk2 cups
- coconut sugar1 tablespoon
- ground cinnamon1 teaspoon
- vanilla extract1 teaspoon
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- 2
Flatten each slice of gluten-free bread with a rolling pin, then gently press each slice into a muffin cup to form a cup shape.
- 3
In a medium bowl, whisk together the unsweetened almond milk, coconut sugar, ground cinnamon, and vanilla extract until well combined.
- 4
Pour the almond milk mixture evenly into each bread cup, allowing the bread to soak up the liquid.
- 5
Bake in the preheated oven for 20-25 minutes, or until the toast cups are golden and the custard is set.
- 6
Remove from the oven and let cool for a few minutes before serving. Enjoy warm or at room temperature.
