Vegan French Toast

Vegan French Toast PinThis vegan french toast is just what your morning routine needs. It’s sweet and cinnamon-y, and only takes a few minutes to prepare.

French toast was a special occasion treat in our house when I was a kid. Mom usually made it on Saturday morning while I watched cartoons, but only a couple times a year. The nice thing about this recipe is that it’s fast and easy to make so you can eat it as often as you want.

Non-vegan french toast is made with eggs, but we used the 3 tbsp of aquafaba (aka garbanzo bean juice), which is the equivalent of one egg. And this recipe achieves the same taste and deliciousness of regular french toast.

We’ve tried a few different types of bread, but we found that denser bread works better. It doesn’t fall apart when you dip it in the batter. The bread in the pictures and video is Dave’s Killer Bread – Blues Bread with Blue Cornmeal Crust. It’s organic, non-GMO, has 5g protein, 4g fiber…and it’s delicious!

We used maple syrup and a little powdered sugar, but your favorite fruit spread would also taste great. If you like this recipe, you’ll probably love our Vegan Pancakes or Vegan Chia Seed Pancakes.

HINT: Refrigerate your bread overnight to give it some extra rigidity so it holds together better when you dip it in the batter.

Bon Appétit!

Vegan French Toast Instructional Video

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Chocolate Peppermint Cookies

Chocolate Peppermint Cookies PinThese Chocolate Peppermint Cookies are perfect for your holiday parties. The sweetness of the chocolate combined with the peppermint give them a refreshing mouth feel. The stark contrast between the dark brown chocolate cookie and the snow white sugar is visually stimulating. They truly are finger licking good.

One trick we learned from My Darling Vegan is to dip the cookies in granulated sugar before the powdered sugar. Somehow, that creates a barrier between the moist cookie dough and the powdered sugar so it doesn’t melt into the dough. Very ingenious.

PLAN AHEAD: The dough needs to be refrigerated for 4 hours before you can bake it. Or, you can also put the dough in the freezer for 1 hour if you’re short on time. We discovered this trick when we forgot to plan ahead while making these cookies with our niece. Necessity is the mother of invention 🙂

Chocolate Peppermint Cookies Prep 1

Bookmark this recipe in your holiday vegan recipes folder so you can find them next year.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Gluten Free Chocolate Cake

Vegan Gluten Free Chocolate Cake PinThis vegan gluten free chocolate cake is moist, chocolatey and delicious. There is no way you can tell this cake is both gluten free and vegan. It ranks right up there with the best chocolate cakes I’ve ever had.

If gluten isn’t an issue for you, you can probably use regular flour, but that’s not how we made it so we can’t attest to how it’ll turn out.

Using top-notch ingredients is important for any recipe, but none more-so than when baking. You can literally taste and see the difference so spend the extra money and buy high-quality, organic ingredients for your baking recipes. Especially if you’re going to feed them to non-vegans.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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