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Recipes

Egg-Free French Toast

A vegan-friendly version of traditional french toast using wholesome ingredients that’s sure to satisfy.

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Recipe by Divya Alter; inspired by our ANACT graduate, Julia Hederstrom.

Growing up, my parents used to make French toast on weekends. It was a quick way to whip together breakfast that would keep us full for hours. It was also an economical way to use older bread. Bread was, and still is, the main grain staple on the daily Bulgarian table. Many years later, I stopped eating eggs or yeasted bread, but occasionally still crave the golden crispy bread slices. Here is a vegan-friendly version of this traditional dish using wholesome ingredients and still producing the same satisfaction. The bright red cranberry sauce is a perfect topping, but you can replace it with another jam sauce, fruit compote, or maple syrup. This dish is heavy to digest, so enjoy it occasionally during cold weather when your digestion is strong.

YIELDS: about 6 slices of toast | PREP: 10 minutes | COOK: 20 minutes | Gluten Free, Dairy Free option

Ingredients

Batter:

  • 1 cup cashew or almond milk
  • 2 tablespoons besan or chickpea flour
  • 2 tablespoons coconut sugar
  • 1 teaspoon psyllium husk powder or arrowroot powder
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ginger powder
  • ⅛ teaspoon ground turmeric
  • A tiny pinch black salt

Other ingredients:

  • 6 slices of plain sourdough bread of your choice
  • ¼ cup ghee or coconut oil for pan frying
Instructions

1. In a small bowl, whisk together all ingredients and set aside to rest for 10-15 minutes. (Meanwhile you can make the Fresh Cranberry Sauce.) 

2. Heat a cast iron griddle with 1 tablespoon of ghee on medium heat. Make sure that the ghee is hot but not smoking.

3. Gently whisk the batter and then transfer it to a small baking dish, wide enough to fit two bread slices next to each other.

4. Dunk both sides of the bread for a few seconds then place it onto the hot griddle. You can probably pan fry 2 slices at a time. Cook each side for about 2 minutes, until it forms a golden crust. Use a sharp metal spatula to flip the bread. Repeat for the rest of the bread slices, adding ghee to the griddle as necessary.

5. Serve hot garnished with Fresh Cranberry Sauce, or other toppings of your choice.

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