There’s nothing I like more on Saturday mornings – or any morning, for that matter — than a hearty breakfast in bed. Unfortunately, most hearty breakfasts come with an unhealthy helping of gluten, eggs and dairy, ingredients that don’t sit well with my stomach or my vegan lifestyle.
Thankfully, I’m married to an amazing vegan chef, Michael Alexander, aka Vegan Man, who’s constantly experimenting with new raw/vegan recipes and never stops surprising me with his latest culinary creations.
This week, he surprised me with a delicious French Toast that was also vegan and gluten-free. After eating just one and 1/2 succulent pieces of this cinnamon-y, maple-syrup-y delight, it held me over all morning and nearly past lunch.
If you like French toast, or haven’t been able to enjoy it for dietary reasons, give it a try with Vegan Man’s latest recipe. It only takes about 20 minutes, and serves 2-3 people.
Ingredients you’ll need:
- 1 heaping tablespoon of chia seeds (Michael likes them whole but you can also grind them finely so they’re undetectable)
- ½ tablespoon maple syrup
- 1 cup Coconut Milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 Tablespoon Coconut Oil
- 1 Tablespoon Vegan Butter (like Earth Balance)
- 4-5 slices gluten-free bread (like Udi’s GF whole wheat)
How to make it:
1. Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10-20 minutes.
2. Preheat your griddle to medium heat (~350 degrees F) and grease with 1 Tablespoon vegan butter or coconut oil.
3. Dip each slice of bread into the batter for around 20 seconds on each side. If the bread is dry, leave it in a bit longer.
4. Place on the griddle and cook the bread until golden brown on the underside. Carefully flip and cook the other side until it’s golden brown, too, about 3-4 minutes.
5. Top with your favorite toppings: We like berries, vegan butter, and lots of pure maple syrup.