Soy Cinnamon Spelt French Toast Kids have allergies to wheat almost as mush as they do to dairy, so this is a nice break from traditional wheat bread. The cereal crumbs really set this apart from normal French toast and your kids will love the extra crunch. Serve with maple syrup, fruit "butter," cinnamon, bananas and strawberries. For a real treat, dab some Soy Whipped Cream on top. Makes 4 servings
	Ingredients: 1 cup low-fat vanilla soy milk 1/4 teaspoon sea salt 1 large egg white 1/2 cup Barbara's Organic Corn Flakes or any other natural corn cereal with no refined sugar added 1 tablespoon maple syrup 1 teaspoon sucanat sugar 1/8 teaspoon ground cinnamon 8 slices spelt or 7-grain bread 1/8 teaspoon ground nutmeg 2 teaspoons soy margarine
	Instructions: 1. Preheat the oven to 350°F. In a medium bowl, whisk together the soy milk, egg white, maple syrup, cinnamon, nutmeg and salt. 2. In a coffee grinder or small food processor, grind the corn flakes to a medium chop and set aside in a mixing bowl. 3. Dip the bread slices in the soy mixture for 2 minutes and transfer to the bowl of crushed corn flakes. Place the coated slices on a foil-lined baking tray. 4. Heat a nonstick skillet over medium heat with 1/4 teaspoon of the soy margarine. Brown both sides of the bread, then place on a clean nonstick baking tray. Bake to finish cooking for 7 minutes or until the middle of the French toast is no longer soft.

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