Search This Blog

Friday, October 31, 2014

French Toast for One

Just because you don’t eat eggs doesn’t mean you have to miss out on one of life’s greatest brunch pleasures: French Toast!

1/3 cup almond milk
1 dash vanilla extract
1 teaspoon agave nectar
2 teaspoons flour (millet, coconut, almond meal, all-purpose—your choice)
1 teaspoon nutritional yeast
2 shakes of cinnamon
A small pinch of ground nutmeg
An even smaller pinch of salt
2 slices slightly stale bread, sliced about ¾” thick
Oil for the pan (coconut, canola—your choice)
Powdered sugar, vegan butter, maple syrup, and fresh fruit for toppings

  1. Whisk the almond milk, vanilla, maple syrup, flour, nutritional yeast, cinnamon, nutmeg, and salt together in a flat bowl or a deep plate.
  2. Smoosh the bread into the mixture so that it’s thoroughly coated, flipping and turning it to make sure that it’s all wet. If it’s a bit soggy, that’s dandy.
  3. Heat the oil in a large skillet over medium-high heat. When the oil is hot, place the bread slices into it and cook for a few minutes per side, until golden brown.
  4. Serve with powdered sugar, a tiny bit of vegan butter, maple syrup, and fresh fruit

You can make this gluten-free if you use gluten-free bread. This is one circumstance where fluffiness is irrelevant.

  • Don’t limit yourself to the standard toppings of faux butter and maple syrup. Try peanut butter and strawberries.
  • Try applesauce and blueberries on that stack. Yum!  
  • Ice cream. Chocolate sauce. Need I say more?
  • Try smearing a thin layer of faux cream cheese on one piece of toast and topping it with the other piece. Then blop a healthy amount of orange marmalade on there. I promise. It’s decadent, and you’ll think you’re in heaven.
  • For extra wow, do the faux cream cheese smear, then put the orange marmalade on that first slice, cover with the second slice, and then smother it with faux butter and maple syrup. OMG.

In this photo, I didn’t have any orange marmalade and had to make do with White Fig Jam. <swoons dramatically> 

No comments:

Post a Comment