Vegan Gingerbread French Toast - Gluten Free
Ingredients
French toast:
- ½ cup non dairy milk, unsweetened. I used unsweetened vanilla.
- 1 tbsp maple syrup optional
- 1 tablespoon ground chia seeds
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- pinch of salt
- 4-5 slices Little Northern Bakehouse Millet & Chia Bread
Maple cardamom syrup:
- ¼ cup real maple syrup
- ⅛ teaspoon ground cardamom
- ¼ teaspoon vanilla
- 1 tablespoon vegan butter or coconut oil optional
Instructions
- In a shallow dish combine non dairy milk, syrup, spices and chia seeds. Whisk to thoroughly combine. Set aside to thicken for 5-10 minutes.
- Heat a bit of vegan butter or oil in a skillet or griddle over medium heat.
- Dip slices of bread in chia mixture coating both sides and place in skillet.
- Cook until browned, about 4-5 minutes. Flip and cook the other side until browned, another 4-5 minutes.
- Continue until all slices have been prepared. Keep finished French toast warm until serving by placing on a baking sheet in an oven set to 200 degrees.
- While toast cooks, combine maple syrup and cardamom in a small sauce pan and heat over medium low heat for 5-7 minutes. Remove from heat, add vanilla and butter or oil, if using, stirring to combine as it melts. The syrup will thicken slightly as it cools.
- Serve with a drizzle of the maple cardamom syrup.
Notes
- You will likely have leftover syrup. Store in the air tight container in the fridge for 1-2 weeks. Stir and warm before serving.
- Recipe can easily be doubled, if needed.
