French Toast was one of the few things I could prepare from scratch when Jonathan and I got married 13 years ago. Now that I have gone dairy-free and egg-free for medical reasons, I have had to modify my recipe so I can still eat it. If you have to eliminate different foods out of your diet, it really is amazing the different healthy and tasty alternatives there are out in the food realm. The hard thing is going to a restaurant or a potluck. Most people aren’t thinking about allergies and food restrictions when trying to feed a crowd.
So I took my tradition French toast recipe and subbed with vegan ingredients. I am not vegan, but that’s what ends up happening a lot of the time; the dish becomes vegan. My family always tops their French toast with butter and real maple syrup or the Agave Maple Syrup from Trader Joe’s. I like homemade jam!
The Verdict: The family all thought it worked great and all asked for more! I thought the substitute ingredients worked wonderfully!! **Post updated 3/14.
Sourdough French Toast, Dairy-Free, Egg-Free
- 1 loaf of sliced sourdough or your favorite bread (dried bread is fine)
- 2 cups coconut milk (can use dairy, too)
- 3 T ground flax seed mixed with 6-9 T of water as an egg-free substitute (can use 3 eggs)
- 1 T cinnamon
- 1/2 t orange extract
- Grease a griddle (I use coconut oil) and heat it to medium heat on the stove top.
- Whisk flax seed and water together until it's mix thoroughly.
- Whisk in coconut milk, cinnamon and orange extract.
- Dip slices of bread in the milk mixture, and place bread slices on griddle.
- Cook on both sides until nicely browned.
- Serve, and enjoy!
I had extra batter leftover, since my loaf was relatively small. Since there are no eggs in it, I used it as the base to make a Peach Pie Smoothie. If your loaf is bigger than what this batter makes, just add more milk, a 1/4-1/2 cup at a time, and incrementally add the flax seed whisked with water, as well.