French Toast, vegan style

 
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French toast, or eggy bread as some people call it, was a staple of my childhood. Served up straight from the frying pan, with lashings of ketchup, it was the ultimate easy-to-make comfort food for breakfast, lunch or dinner.

We’ve been looking all over for a way to replicate this without  egg and we’ve finally perfected a no-fuss version that’s  simple to make and tastes absolutely awesome.

It’s ideal for a lazy Sunday morning, or for one of those evenings when you get home and want something simple, yet filling.

Ingredients

(serves 2-3 people, depending on hunger levels)

8-12 small slices of ciabatta (sourdough works too)
100g non-dairy butter for frying

For the mix:

1 cup almond milk
1 tbsp maple syrup
A small handful of flaxseeds
½ tsp cinnamon
½ tsp vanilla extract

For the topping:

1 x banana, sliced
100g blueberries
A drizzle of maple syrup
A sprinkle of cinnamon

Method:

1. Stick the ingredients for the mixture into a bowl and stir well. Refrigerate for 15-20 minutes.

2. Slice the bread into thick slices (too thin and the whole thing will fall apart while you’re coating it in the batter).

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3. Dollop a small spoon’s worth of non-dairy butter into the frying pan and melt on a high heat.

4. While the frying pan is warming up, take a few slices of ciabatta and dunk it into the mix. Remember to stir the mix before you do this, otherwise the flaxseeds will just sit at the bottom.

5. Leave the bread in there to soak for a few seconds. When this is done, place them in the frying pan.

6. Cook for around 2-3 minutes on each side, until golden brown. You might need to add more butter occasionally if a batch starts browning too quickly or sticking to the pan.

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7. When cooked, transfer onto a plate and top with blueberries and bananas. Sprinkle more cinnamon on if desired, then drizzle with maple syrup. 

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Recipe inspired by Minimalist Baker.