I love french toast and I’m sure you do too. It reminds me of Sunday mornings at my mom’s old house in Cleveland when I had someone to cook for me (ha). She would buy a loaf of cinnamon raisin challah bread from a bakery down the street, let it sit over night and cook it in the morning. She’d top it with warmed berries and pure maple syrup. It was decadent and indulgent, always great for a mid night snack when it was cold in the fridge.
Most french toast recipes call for heavy cream, butter, vegetable oil and half-and-half but I believe you can still get that french toast indulgence with healthier bread like Food For Life Baking’s Ezekial Bread, almond milk and a flax egg. Trust me, I did it and it worked.
French toast is a great and versatile breakfast because the toppings can be endless. I am known to always eat a million things at once for breakfast because I just can never decide on what I want. This time around I topped my toast with just blueberries, shredded coconut and a teensy bit of 100% pure maple syrup from Trader Joe’s. The ONLY maple syrup I will use is pure because it is a natural sugar rather than Aunt Jemima. Aunt Jemima’s ingredient list begins with High Fructose Corn Syrup and ends with Artificial Flavor so you can count me out on that one.
But back to the beauty that is this gorgeous plate of french roast… the berries melt all over the bread creating a squishy texture and bright burst of flavor. The coconut just adds a nice sparkle at the end and to be honest, I did not notice it that much but I’m sure if I added a lot more I would have. Goji berries, hemp seeds, crushed almonds or cashews, cocoa powder or chia seeds would also be a nice topping to add to the fruit.
- 2 slices of sprouted bread (I chose Ezekial from Whole Foods)
- 2 tbsp flaxseed meal
- 5 tbsp water
- ¾ cup unsweetened almond milk
- 1 tbsp vanilla extract
- ½ tbsp maple syrup
- ½ cup frozen blueberries
- 2 tbsp shredded coconut
- 1 tbsp 100% pure maple syrup
- Start by making your 2 flax eggs. Combine flaxseed meal with water in a small ramekin or dish and let sit for 10 minutes.
- Once flax eggs have thickened, combine with ¾ almond milk, a dash of maple syrup and vanilla extract. Mix well.
- Soak each piece of bread in the mixture separately for a minute or so but watch so it does not get too soggy.
- Lightly grease a saute pan with coconut oil spray, olive oil or coconut oil and heat each piece of bread until well toasted.
- While bread is cooking, put berries into a saucepan over medium-high heat until juices are released and they have warmed up.
- Top your toast with berries, coconut shreds and a dollop of maple syrup to your liking. Enjoy!
After the first pieces I made that were a bit too soggy, I decided less almond milk goes a longer way and less soaking time ALSO goes a longer way. If you have eggs on hand feel free to use them. Eggs combined with almond milk works just as well, if not better but when you have a huge bag of flaxseed meal in your fridge like I do, why not go for it?
If you’re feeling extra indulgent, smear some almond butter in between two slices, dunk it in the almond milk mixture, toast, and layer with caramelized bananas! Sounds heavenly to me.
Don’t forget these recipe is 100% vegan (thanks to the 2 flax eggs) and dairy-free. Feel free to sub your favorite nut milk or gluten-free bread to your preference!