Even though hints of Spring are here, mornings are a little frosty here in the Pacific Northwest mountains.  And there is nothing like a hearty, vegan french toast to start those lazy Sunday mornings.

I adapted a recipe found here.  There were some great points, like drying the bread in the oven at 350 for 10 mins – this made a HUGE difference!

Ingredients (my adaptations are in parens):

• 6+ slices whole wheat bread
• 1 cup light coconut milk (I used 1/2 cup soy creamer and 1/2 cup soy milk)
• 1 tablespoon maple syrup (I did not use this)
• 1 teaspoon vanilla extract
• 2 tablespoons flour 
• 1 tablespoon nutritional yeast (I did not use this)
• 1 teaspoon cinnamon
• 1 tablespoon ground flaxseed
• A few drops of vegetable oil for cooking
• Maple syrup and/or fruit for serving (I used blueberries)

1: Dry the bread.  Recipe says 200 degrees, I tossed them on a baking sheet at 350 for 10 minutes and it worked great.

2: Mix the batter ingredients – milk, vanilla, flour, cinnamon and flax.  I added a little more flour as I blended the ingredients, to thicken it to taste.

3: Add blueberries to a small pot, fill with water just above the fruit.  Set on high.

4: Toss the dried bread slices into the mix.  I used a flat bottom 9×9 glass casserole dish.

5: In a warm skillet, add the oil and pan cook the french toast, flipping when ready.

6. Cool the blueberry reduction (I also added a packet of Stevia to sweeten it up).

7. Sprinkle some cinnamon on your plate and serve it up!