Thursday, April 23, 2015

Vegan French Toast with Blueberry Maple Syrup

This french toast is not only vegan, but free of refined sugars. The batter is made from coconut milk, The Vegg egg yolk replacer, coconut sugar, and vanilla extract. I like the texture of fresh and cooked blueberries so I combine the two with maple syrup and coconut sugar to make the topping for the french toast. You can use any bread that you want. I used a homemade french baguette for this but any bread will do as long as it isn't too soft. 

1 can coconut milk (Both full and low fat works)
2 teaspoons coconut sugar
1 teaspoon vanilla
1 tablespoon of The Vegg egg yolk replacer (can be purchased here)
1 to 2 tablespoons water (if needed)

Combine the coconut milk, coconut sugar, and vanilla in a blender. With the blender running on low, slowly drizzle in The Vegg. Adding The Vegg in with the mixer running ensures you don't get any clumps and it mixes in evenly. Let this mixture blend for about 30 seconds. Check the consistency. If it seems too thick you can add in some water. You just want it thin enough to it will soak into the bread. 

Slice your bread of choice. You can do thicker slices like I did or thiner slices. 

Pour the mixture into a shallow dish and soak the bread slices for a few minutes. This all depends on the thickness and type of bread you use. I used a thicker cut french baguette so I let them sit in this mixture for a good 3 to 5 minutes. 

Preheat oven to 325 degrees F. 

Heat a skillet over medium high heat. Add a small amount of oil. You can even use a paper towel to get out most of the oil to leave a thin layer. Cook your french toast on each side till browned, about 4 minutes each side. Place brown french toasts on a parchment lined baking sheet. Bake in preheated oven for 15 to 20 minutes. This part is especially important if you have used thick slices. This ensures that the insides are fully cooked through. This makes for a crunchy outside and soft inside. If you used really thin slices you may be able to skip this step entirely. 

For the blueberry maple:

I take 1/4 cup of blueberries and 1/4 cup maple syrup and cook them in a small skillet over medium heat until soft and like a compote. Remove from heat. Stir in 1/4 cup fresh blueberries and 1 teaspoon of coconut sugar.

To serve, place french toast on a plate. Top with vegan butter and your blueberry maple sauce. You can dust with powdered sugar if you aren't avoiding refined sugars. 

1 comment:

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