So I have to admit, I’m kinda obsessed with this recipe. I can’t stop making it! I used to love french toast when I was younger (or as my Dad used to call it: ‘eggy bread’..) but never did I think this classic could be veganised. But here we are, and it’s absolutely delicious! Seriously – you won’t believe it’s not made with egg. The magic ingredient is ground flaxseed, which I often use to make ‘flax eggs’ in my recipes. It thickens beautifully to create a thick, egg-like substitute.

This can totally be used as a basic french toast recipe without the added spices, but they’re a great addition this time of year to get you in the festive mood! 🎄

The topping options are limitless, but here are just a few ideas to get you salivating…

  • Coconut yoghurt and sliced banana
  • Stewed berries and a drizzle of maple syrup
  • Caramelised banana and soya cream
  • Sautéed apple and a drizzle of maple syrup
  • Lemon juice and a dusting of icing sugar
  • Vegan chocolate sauce and fresh raspberries

Make sure to tag me @ginabnutrition or hashtag #ginabnutrition as I love love LOVE to see your recreations!


(serves 1)

  • 2 slices dense/sturdy bread (such as a sourdough loaf)
  • 1/2 cup plant milk (I use oat milk)
  • 1 tbsp maple syrup/liquid sweetener of choice
  • 1 tbsp ground flaxseed
  • 1/2 tsp vanilla extract
  • 1 tbsp nutritional yeast
  • 1 tsp cinnamon
  • Pinch ground nutmeg
  • Pinch ground cloves
  • Coconut oil (for frying)


  1. Start by placing the plant milk, maple syrup, ground flaxseed, nutritional yeast, vanilla and spices in a small mixing bowl and whisk together until well combined. Cover and place in the fridge for 10-15 minutes to thicken.
  2. When the mixture is ready, heat up about 2 tsp of coconut oil in your frying pan over a medium-high heat.
  3. Pour the mixture into a shallow bowl (that will fit your bread when dipping).
  4. Dunk in a slice of your bread. Remember that the thicker/more dense your bread is, the longer to let it soak. Turn it over and dip the other side until both sides are covered.
  5. Carefully place this onto the heated pan (it should sizzle straight away) and fry for 4-5 minutes. Shake the pan to make sure it isn’t sticking. Then flip over the slice with a spatula and fry the other side for a further 5 minutes until golden brown.
  6. Do the same with your other slice of bread (you may need to add more coconut oil to the pan beforehand) and then serve with your favourite toppings! I LOVE them with coconut yoghurt and sliced banana, or stewed blueberries and cherries. Enjoy

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