But on a happier note(!), I made this Vegan French Toast for breakfast a few days before I left. I used one of the last pieces of my homemade cinnamon raisin bread (recipe hopefully to come sometime soon, I'm still perfecting that one). It's definitely not my usual breakfast but it's a nice change of pace and very well suited for a relaxing Sunday morning with a hot cup of coffee and the paper.
Vegan French Toast
Ingredients (for one)
1 thick piece of bread or two thin (I used a homemade whole wheat cinnamon raisin)
1/4- 1/3 cup light coconut milk
1 tablespoon ground flaxseed
1/2 tablespoon ground cinnamon
1 teaspoon vanilla extract
2- 3 tablespoons toasted wheat germ
1/2 tablespoon coconut oil
1 banana, sliced
2 teaspoons roasted almond butter (optional)
extra cinnamon for garnish (optional)
Spread the toasted wheat germ in a thin layer on a small plate and set aside. Mix the coconut milk, ground flaxseed, cinnamon, and vanilla together with a fork in a shallow dish (something that will be able to fit the bread, so you don't have to dirty two dishes).
Begin to heat the coconut oil in a skillet over medium heat. Dip the bread into the coconut milk mixture and let it soak at least 20 seconds on each side (more or less depending on the thickness/ porosity of your bread). Next, dip the bread into the wheat germ mixture and make sure to evenly coat both sides.
Drop the bread onto the hot skillet and cook for about 2 minutes on each side. You want the wheat germ crust to get slightly crunchy and the bread to be fully warmed through.
Serve topped with sliced banana, roasted almond butter, a sprinkle of cinnamon and coconut milk maple syrup (recipe below).
Creamy Coconut Milk Maple Syrup
Inspired by Angela's Low Sugar Maple Syrup
1 tablespoon grade B maple syrup
1- 2 tablespoons light coconut milk
Mix ingredients together in a small ramekin. Drizzle over French Toast or use for dipping.