1/3 cup ground flaxseed
1/4 cup sliced almonds
1 cup vanilla soy milk (such as Silk)
1/2 cup egg substitute
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 large egg whites
6 (1.5-ounce) slices whole wheat or whole-grain bread (such as Earth Grains)
1 teaspoon butter, divided
1 1/2 teaspoons sifted powdered sugar
Combine flaxseed and sliced almonds in a shallow dish. Combine milk and next 5 ingredients (through egg whites) in a medium bowl, stirring well with a whisk, and pour milk mixture into another shallow dish.
Working with 1 bread slice at a time, place bread slice into milk mixture, turning to coat both sides. Let bread stand in milk mixture 2 to 3 minutes. Remove bread slice from milk mixture; dredge 1 side of bread in flaxseed mixture, pressing gently to adhere. Repeat procedure with remaining bread slices, milk mixture, and flaxseed mixture.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Melt 1/2 teaspoon butter in pan; swirl to coat bottom of pan. Add 3 coated bread slices, coated sides down; cook 2 minutes on each side or until lightly browned. Repeat procedure with cooking spray, remaining butter, and remaining coated bread slices. Sprinkle powdered sugar evenly over toast.
Yield: 6 servings (serving size: 1 piece)
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