By popular demand, here is the recipe I used for New Year’s brunch at Infuse Yoga Spa. I searched many websites and actually tried 3 different recipes before I decided on (and tweaked) this delicious & simple one. The trick was to find one that made something other than delicious soggy bread that would never crisp! Let me know if you have any other tried & true variations. Enjoy!
VEGAN FRENCH TOAST: Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Nut-Free
3: ripe bananas
1 Cup : plain unsweetened coconut milk beverage from Trader Joe’s (or Dairy-free or dairy milk of choice)
2 tsp: cinnamon
1/2 tsp: fresh ground nutmeg
1 Tbsp: vanilla
2 Tbsp: flax meal (or ground chia seeds)
6-8: slices of gluten free bread of your choice (I actually did not use gluten free bread, but original Ezekiel bread & cinnamon raising Ezekiel bread)
2 Tbsp: vegan butter (I used Earth Balance. tried coconut oil but for some reason the earth balance batch crisped better) for skillet. (make sure to keep skillet well greased in between batches)
1. Blend bananas, milk, cinnamon, nutmeg, vanilla, and chia or flax, in blender or food processor and pour mixture into pie plate or wide dish.
2. Gently dip bread slices into the mix, coating both sides well.
3. Fry in earth balance/oil in medium-hot skillet until golden brown, about 2-3 minutes per side.
4. Serve with maple syrup and fresh fruit, if desired, and enjoy. I served with the option of maple syrup or Greek yogurt & strawberries or blueberries mixed with a touch of agave nectar. (Yes I realize the yogurt makes it not vegan, but not everyone there cared!)