Vegan Buckwheat French Toast with Gluten-Free Option
Prep time
Cook time
Total time
I learned about this French toast cooking process from an Alton Brown recipe. The man just knows science! Don't let the added step scare you - this becomes a quick little production line that flows quite seamlessly. Also, wholesome options are fabulous in this recipe - we use sprouted whole grain bread (it tends to be drier, so it works quite well!) and coconut sugar.
Fresh fruit (like wild blueberries) and pure maple syrup, for serving
Instructions
Preheat your oven to 375ºF.
Place the milk alternative, flour, nutritional yeast, sugar, cinnamon, vanilla, and salt in a blender, and blend for 30 seconds.
Pour the mixture into a dish, and soak bread slices in it for 30 to 60 seconds per side. Carefully remove slices to a wire rack placed over a baking sheet or wax paper (to catch drips). Continue with additional slices until all of the liquid is absorbed.
Heat ½ tablespoon oil over medium low heat. Add 2 slices of the dipped toasted, and let cook for 2 to 3 minutes, or until lightly golden on the bottom. Carefully flip, and cook for another 2 to 3 minutes, or until golden.
Place the cooked slices on the rack in your oven, and let bake for 5 minutes, while you cook the next 2 slices.
Remove the lightly baked slices and serve with maple syrup. Repeat until all slices are cooked, baked, and served.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/cinnamon-buckwheat-vegan-french-toast