Chia Seed French Toast
Course: Breakfast Servings: 4-6
Prep time: 5 min Cook time: 15 min
Difficulty level: Easy
VEGAN
GLUTEN FREE
Author: Jennifer Sargison
One of my favourite breakfasts treats has got to be French toast, we like to make this on a Sunday when we have a little more time on our hands.
I really missed this when I became vegan and spent lots of time trying out recipes to replicate it. This recipe is simple to make and it’s about the best one that I’ve come up with that tastes similar to the traditional version.
Here’s how it works, I’ve gone for soaked chia seeds as the egg replacement and it also adds extra nutritional value as well. My top tip would be to make sure that the chia seeds are spread thinly and evenly on the bread before you fry it. If you have clumps of chia seeds on the bread they will stick to the pan and burn. The creaminess and thickness come from the coconut yogurt which works really well to bind it all together, and finally I find that a strong bread such as rye works best and better if it’s a couple of days old as dry bread soaks up the liquid really well without the bread going soggy. We used homemade rye bread.
Packet fresh white bread will not work, it will just go soggy
Ingredients
4-6 slices of sturdy bread, can also be gluten free
1 Tbsp chia seeds (soaked in 65 ml water 10 mins)
60 g Coconut Yogurt
65 ml Nut/plant based milk⠀
1 Tbsp maple syrup.⠀
Method
Mix everything in a shallow dish that will easily allow a slice of bread to fit in it.⠀
Quickly dip the bread into the mixture covering both sides. You may need to scrape the bread on the sides of the dish or use a knife to spread the mixture evenly to ensure the chia seeds are applied thinly and evenly.
Lightly fry each side using about a teaspoon of vegetable or rapeseed oil for about 2 mins.
When both side are nicely browned place onto a plate, drizzle with you’re favourite sweetener (maple syrup is nice) and serve with fresh fruit and top it all with a spoonful of coconut cream (or vegan squirty cream if you don’t have a tin of coconut milk)
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x