French Toast
Instead of eggs for this French toast, I use a classic vegan staple: flax egg, which is made by soaking ground flaxseed in liquid. You can bake or fry this French toast. Baking takes a bit longer but is less fussy since you don’t have to flip it; frying is quicker but can get messy. Baking gives a slightly drier texture; frying gets crisp on the outside but stays a bit gooey inside.
Servings: 1 serving
Ingredients
- 1/2 cup non-dairy milk
- 2 Tbsp flaxseed
- 1 Tbsp unrefined sugar
- 1/4 tsp pumpkin pie spice, or ground cinnamon, optional
- coconut oil, or vegan margarine, for preparing the baking dish or skillet
- 2 slices whole grain bread, preferably a bit stale
- 1/4 tsp vanilla extract, optional
Instructions
- If baking, preheat the oven or toaster oven to 350°F.
- In a wide shallow bowl, whisk together the milk, flax, sugar, and pumpkin pie spice (if using). Let sit a few minutes to thicken slightly.
- Meanwhile, coat a small baking dish with coconut oil. Or, if frying, place a skillet over medium heat and add 1 teaspoon coconut oil once it’s hot.
- Once the flax mixture is slightly thickened, either dip whole slices of bread in it, or break the bread into chunks and put it all in at once. Don’t soak it too long—just dunk and remove. Transfer the soaked bread to the baking dish or frying pan.
- Bake for 10 to 15 minutes, until slightly browned on top, or fry for 4 to 5 minutes per side.
Notes
Serve this topped with berries or Berry Chia Jam, and a drizzle of maple syrup. Or, try my favorite topping: a sprinkle of brown sugar and cinnamon, plus a squeeze of fresh lemon juice.
Nutrition
Calories: 366kcal | Carbohydrates: 55g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 445mg | Potassium: 258mg | Fiber: 15g | Sugar: 20g | Vitamin A: 250IU | Vitamin C: 16.5mg | Calcium: 290mg | Iron: 3.1mg
