Vegan French Toast

November 20, 2015

I have not had French Toast since I gave up eggs over five years ago….until this morning. Last night I discovered a recipe on One Ingredient Chef for a Vegan French Toast that promised to look and taste like the real thing. It did not disappoint, they were delicious and cooked up crispy and brown just like the egg kind. If you were a fan of French Toast, you have to try these out. I will definitely be making these over Christmas when the kids are home.

french toast

The recipe calls for 2 tablespoons of any kind of flour. I used chickpea flour because it makes such a nice ‘egg’ batter for omelets.  The only thing I will change next time I make them is to add a bit more cinnamon. The batter made 5 slices for me, just enough for breakfast for the two of us.

  • 6+ slices whole wheat bread (I made 5 slices)
  • 1 cup light coconut milk (I used Silk Unsweetened Coconut Milk)
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons flour (whole wheat or GF) – I used chickpea flour
  • 1 tablespoon nutritional yeast
  • 1 teaspoon cinnamon (or more)
  • 1 tablespoon ground flaxseed
  • A few drops of vegetable oil for cooking (coconut oil works great)
  • Maple syrup and/or fruit for serving

The night before, leave your bread on the counter to dry out, or you can dry it in a 200F oven for 5 to 10 minutes. This is a great use for stale bread. (dry bread absorbs more batter)

In the morning, mix the remaining ingredients (coconut milk, maple syrup, vanilla, flour, nutritional yeast, cinnamon, and ground flaxseed) until combined well.

Pour this batter out into a large, flat container (such as a baking pan) and drop in 2-3 slices of the dry bread. Depending on thickness, give them about 1 minute on each side to absorb as much batter as possible without becoming too soggy.

Start heating your large non-stick skillet. With the skillet nice and hot, transfer the slices of bread into the pan and cook for at least 3 minutes on each side. Once the batter transforms into a golden coating on both sides of the bread, remove from the heat and serve as quickly as possible, preferably with maple syrup and/or sliced fruit.

Check out Andrew’s website One Ingredient Chef for more great recipes. It is one of my favorite recipe blogs. He also has a dynamite pancake recipe.

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