Perfect for Mother’s Day or any time you want a special breakfast, this super-simple French toast recipe uses coconut flour and ground flax seeds to replace the eggs, and your favorite dairy-free milk. Freshly ground nutmeg, high quality cinnamon, and home-made vanilla make it extra special. And whether you mother children, pets, or the earth, happy Mother’s Day!
Who doesn’t like breakfast in bed? Or, breakfast you don’t have to make? This easy recipe features high quality ingredients, which elevates it above your garden-variety French toast. It’s topped with a fresh fruit compote made of kumquats, strawberries, and pecans, and served with freshly squeezed orange juice.
French toast and strata are only as good as the bread you begin with. I used Udi’s gluten-free whole grain bread (which contains egg whites). If you’re using vegan gluten-free bread, soak the slices longer as they are dense. If you are vegan and not gluten-free, you have better bread choices.
Egg- and dairy-free French toast
Makes 8 pieces/4 servings
1 C. (250 ml) dairy-free milk, such as almond or soy
2 T. (10 g) acoconut flour
1 T. (6 g) ground flax seeds
1 t. (5 ml) vanilla extract
1/2 t. (1 g) high-quality cinnamon
1/4 t. (0.5 g) dried nutmeg, freshly ground if possible
8 slices bread
Grind the flax seeds in a blender or spice grinder. Whisk all the ingredients together in a shallow bowl and let sit a few minutes to thicken.
Heat a nonstick frying pan or griddle over medium heat until drops of water bounce off the top.
Spray with cooking spray (for cast iron) or use a neutral oil like canola or grapeseed oil just to coat the surface. (Do not using cooking spray on nonstick pans; it will ruin the surface.)
Place a slice of bread in the milk mixture and let soak in, then turn, allowing the other side to soak up the mixture. When the pan is hot, add the slice of bread and start soaking another.
Cook for 4 minutes on the first side, 3-4 minutes on the second side. Keep warm in the oven while you are cooking the rest.
Serve warm with Earth Balance spread, maple syrup, and fresh kumquat-strawberry compote.
Fresh kumquat-strawberry compote
Makes about 2 cups (500 g)
8 oz. (230 g) kumquats
8 oz. (230 g) strawberries
1/2 C. (2 oz./50 g) fresh raw pecans
2 T. (30 ml) agave syrup or honey
1 T. (15 ml) cassis or fruit vinegar
Prepare the kumquats by washing well to remove any waxy coating (if store-bought). Home-grown kumquats just need a rinse. Trim off the ends of the kumquats, then stand up on one cut end and slice lengthwise. Peel the inner flesh and white pith away from the peel. Compost the flesh and pith; you will use only the peel, which is sweet. For a great step-by-step demo, see Recipe Girl’s kumquat marmalade post.
Thinly slice the peels and place in a bowl.
Hull the strawberries using a paring knife to trim out the white center under the green leaves. Compost the tops. Thinly slice the strawberries. Tip: If you stand them cut side down it’s easier to slice them lengthwise. Add to the bowl.
Roughly chop the pecans and add to the bowl.
Whisk the agave syrup and vinegar together, then pour over the fruit, tossing lightly.
All of our recipes are gluten-free, refined-sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).