Vegan French toast with strawberries and maple syrup



One of the foods I’ve missed since going vegan is French toast, or ‘eggy bread’, as I have always referred to it. (You can take the girl out of the North…)   You just can’t beat it for a decadent breakfast now and then.

I made this earlier and I have to say I was really impressed.  Will definitely be making it again!

(Serves 2)

  • Four thick slices of wholegrain, organic bread
  • Organic extra virgin coconut oil
  • Half a pint of almond milk
  • Generous drizzle of maple syrup (plus extra for serving)
  • Couple of dessert spoonfuls of nutritional yeast (this, combined with the Kala Namak, give the dish a slight ‘eggy’ flavour
  • A small sprinkle of Kala Namak (black salt)
  • A generous sprinkle of cinnamon
  • Organic strawberries (blueberries or raspberries would also work well)
  1. Mix the almond milk, maple syrup, nutritional yeast, Kala Namak, cinnamon in a jug or bowl
  2. Pour a small amount onto a plate and soak the bread, on both sides, adding more milk mixture as needed
  3. Melt some coconut oil in a flat-bottomed, non-stick frying pan
  4. Fry the bread for a couple of minutes each side, until brown
  5. Serve topped with maple syrup, extra cinnamon and strawberries


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