The Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State by Tracey Medeiros

  • Coconut banana French toast with strawberry ginger butter and maple syrup (page 2)

    from The Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State The Vermont Non-GMO Cookbook by Tracey Medeiros

    • Categories: Dips, spreads & salsas; Breakfast / brunch; American; Dairy-free; Gluten-free; Vegan
    • Ingredients: bananas; coconut sugar; coconut milk; unsweetened shredded coconut; ground cinnamon; nutmeg; turmeric; soy milk; gluten-free bread; maple syrup; Earth Balance vegan buttery spread; strawberries; ground ginger; oranges
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.