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!
- 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)
- 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.
- When the mixture is ready, heat up about 2 tsp of coconut oil in your frying pan over a medium-high heat.
- Pour the mixture into a shallow bowl (that will fit your bread when dipping).
- 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.
- 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.
- 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