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!