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Recipes

Spiced Chai French Toast [Vegan]

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This is the most delightful breakfast ever. I have to tell you, if you're making French toast with regular ol' sammy bread...you're doing it wrong. Just STOP. No more, I forbid it. Once you make it with actual French bread (well, French "style" bread)...oh gosh, just...if you haven't, you need to. Sandwich bread is for sandwiches and French bread is obviously for, well, French toast. Also, you have to wear your fancy pants when you eat these.

Spiced Chai French Toast [Vegan]

This Recipe is :

Soy Free Vegan Wheat Free

Serves

3

Ingredients

  • 1 cup non-dairy milk (I used a vanilla coconut milk)
  • 2 Tbsp. all purpose flour
  • 1 Tbsp. nutritional yeast
  • 1 Tbsp. maple syrup
  • 2 tsp. chai spice
  • 1/2 tsp. ground flaxseed
  • 1 tsp. vanilla extract
  • pinch of salt
  • coconut oil or nonstick cooking spray
  • about 6 slices of french bread, about 1 inch thick

Preparation

  1. In a shallow bowl, I like to use a pie dish, whisk together all the ingredients except for the bread.
  2. Heat coconut oil (or coat with a non-stick cooking spray) in a large skillet over medium heat.

  3. Slice up the french bread in about 1 inch thick slices.

  4. Coat a slice of bread in the french toast liquid for about 10 seconds on each side. The bread should feel slightly heavier but not soaked completely through. That’s the  trick!
  5. The blood bank loves me. Place the slice in the hot pan for a few minutes on each side, flipping with a metal spatula.
  6. Repeat with remaining slices of bread, until all the liquid is gone.
  7. Serve hot, drenched with maple (or birch!) syrup, and topped with powdered sugar and strawberries. Or whatever your fav toppings are!

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AUTHOR & RECIPE DETAILS


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Kathleen Henry hosts the vegan food/healthy lifestyle blog, Produce On Parade and is native to Alaska. She is a food research enthusiast, foodie, Mammographer and bleeding heart. She stands against the exploitation of all creatures and reflects such in her cooking. She features commonplace ingredients, as Alaska doesn’t lend many exotic ingredients. Find out more at Produce On Parade.


 

 

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