Here's a creative and improved french toast recipe that's inspired by the fall flavours. Dive into a couple pieces of this indulgent breakfast with some vegan butter and maple syrup. Enjoy!
1 loaf gluten-free, vegan bread
2 cups oat milk
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
2 tablespoons ground flaxseed meal
3 cups gluten-free quick oats
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
pure maple syrup
The night before, leave your loaf of bread out on the counter overnight uncovered to allow it to become "stale". Stale bread absorbs the liquid much better and will allow for a better, non-soggy french toast that won't fall apart.
The next day, preheat the oven to 300 degrees F. This is just to keep the french toast warm and crispy until you finish making all the slices
Place a cooling rack on top of a large baking sheet and set aside.
In a large bowl combine the oat milk and apple cider vinegar, stir and let it sit for 5 minutes. While you're waiting, combine the quick oats, pumpkin pie spice and cinnamon in a separate bowl and stir to combine.
To the milk mixture, add the vanilla, pumpkin pie spice, cinnamon, and flaxseed meal. Stir well and let it sit for another 5 minutes, stirring frequently. You'll know the mixture is ready when it seems a little thicker.
Completely submerge the slice of bread in the milk mixture and hold it under for 30 seconds. Then transfer the slice to the bowl with the oats and coat each side of the bread with the oats. Place the oat covered slice on the wire rack-lined baking sheet. Stir the milk mixture and repeat this process for all of the slices.
Let the slices rest for 5 minutes to ensure the milk mixture soaks all the way through the bread. While you wait, heat a 10-inch nonstick fry pan over low heat, a 2 or 3 setting. It's helpful if you can heat 2 pans to cut down on time needed to cook, but that's why we have the oven heating as well (if you don't have two pans).
Place a little butter in the bottom of the pan (for flavor and to brown the oats) and place 2 slices in the pan and fry until the oats start to turn golden brown, about 5-7 minutes. Flip and fry the other side. Keep flipping until the slices don't feel soggy when you poke them. Be patient, and don't be tempted to turn up the heat. It will burn the outer oat layer before cooking the centers and you'll end up with soggy french toast. When they are done, place them on a baking sheet and place them in the oven to keep warm and crispy while you fry the rest.
Repeat this process until all of the slices are cooked. Be sure to wipe out the oats that fall off in the pan before placing in new slices to avoid the oats burning.
Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle and nourish our bodies with whole, plant-based foods. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5 year old son, 3 year old daughter, and two fur babies.
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