Delicious vegan French toast for a hearty weekend breakfast
It’s funny – I don’t normally make big breakfasts, but now I did two in one week! You guys have to do some brunches this weekend and let me know which you like best.
While I’m no good at pancakes, I do seem to be able to manage French toast fairly well. Not great, mind you – it still requires that pesky “patience” I can’t seem to find, but not too bad.
I made this recipe with a multi grain bread, but if you make it with a gluten-free bread then it will be gluten-free (there’s none in the batter.) I haven’t tried it that way – does GF sliced bread hold up well enough to this kind of thing? If you’ve tried it please let me know!
This recipe is from The Natural Vegan Kitchen – it’s pretty quick and easy, and goes great with fruit, maple syrup or vegan whipped cream.
- 2 cups Amazake OR 2 cups rice milk mixed with 1/4 c. brown rice flour and 1/2 tsp vanilla
- 1 Tbsp Kuzu or Arrowroot mixed with 1/4 c water
- 1/2 tsp umeboshi vinegar I used rice vinegar
- 2 pinches ground turmeric
- 8 slices whole grain or GF bread
- 1 Tbsp grapeseed or other oil
- 1/2 tsp ground cinnamon
- 1 cup maple syrup warmed
Heat a large cast iron skillet over medium heat. Combine the amazake (or flour, rice milk and vanilla) and kuzu mixture in a large bowl. Add the vinegar and turmeric and whisk until evenly blended. Soak the bread in the mixture for 5 minutes, or until it is well saturated. Brush the skillet with some of the oil. Put 3 or 4 slices of the soaked bread in the hot skillet and cook for 3 to 5 minutes on each side, or until golden. Repeat with the remaining oil and bread slices. To serve, cut each piece diagonally and drizzle with syrup, fruit or whipped cream.