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.


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 downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

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