Vegan French Toast

The problem with going vegan is getting stuck in what used to be. Vegan French Toast, for example, offers the promise of the buttery, milky, eggy, beautifully browned piece of white bread slathered with butter and maple syrup, right? So, the vegan version without dairy poses a problem. Leave it to the vegan gurus to make every attempt to bring French toast to our breakfast table. Success? You tell me.

Ingredients:

• 1 heaping Tbsp chia seeds (whole or ground into a fine meal so they're less detectable)
• 1/2 Tbsp agave nectar or maple syrup (or sub honey if not vegan)
• 1 cup unsweetened almond milk (or any non-dairy milk)
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 4-5 slices bread (It's important to use a sturdy, rustic bread or it can turn out soggy/soft)

Instructions:

1. Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10-20 minutes.
2. Preheat griddle to medium heat and grease with 1 Tbsp vegan butter or coconut oil.
3. Dip each slice of bread in the batter for about 20 seconds on each side. If your bread is dry, leave it in a little longer. If you're using sandwich bread, it should only need 25-30 seconds total to soak.
4. Place on griddle and cook until golden brown on the underside. Carefully flip and cook until the other side is golden brown as well - 3-4 minutes.
5. Top with desired toppings.

​Notes: I used a hearty seeded bread and soaking it for more than a second or two would have had a mess. Next time I'll try Ezekiel 4:9 bread and see if it does better. A thicker, denser bread would probably work best.

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