French toast is a Kindfood classic but it’s a challenging dish for cooks who are trying to make plant-based, gluten-free meals. Breakfast in general is difficult if you’re avoiding animal products. Erinn developed this recipe at home to satisfy Michael’s insatiable cravings for French toast; he missed it after he moved to a plant-based diet.

Active time: 15 minutes

Total time: 15 minutes

3/4 cup raw almond butter

1 1/4 cups non-dairy milk

1/4 cup plus 1 tablespoon GF all-purpose flour

1 tablespoon cinnamon

1/3 cup maple syrup, plus more to serve

1/4 teaspoon nutmeg

1 tablespoon vanilla extract

Pinch sea salt

8 slices GF vegan bread

4 tablespoons vegan butter

  1. In a medium mixing bowl, combine the almond butter, non-dairy milk, flour, cinnamon, maple syrup, nutmeg, vanilla, and salt.
  2. Preheat a skillet over medium heat. Add 1 tablespoon of vegan butter and heat until it sizzles.
  3. Dip the bread into the almond butter mixture and let it soak briefly, for 10-15 seconds.
  4. Fry for 4-5 minutes per side or until golden brown.
  5. Serve with maple syrup and Cashew Whipped Cream or Coconut Whipped Cream

Makes 4 servings

Note: You can prepare the batter ahead of time and refrigerate it for 2-3 days.

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Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in Grey County with her two cats Daisy & Tuna. You can find Kelly developing and creating marketing content and building new business ideas with her daughter Erinn. They have the ever popular podcast: Cupcakes and Consciousness on Apple and Spotify. Tune into their latest shows. Kelly & Erinn are now writing their 2nd cookbook that is due to come out in winter 2023.

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