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Vegan French Toast with Coconut Whipped Cream
Makes: 6 servings I Prep Time: 15 min I Cook Time: 25 min
INGREDIENTS
Toast
1 1/2 cup almond milk
1 tbsp ground chia seeds
1 tbsp flaxseed meal
2 tsp vanilla extract
1 tbsp ground cinnamon
1 tbsp agave
coconut oil
12 slices of whole grain or sprouted bread
Whipped Cream
2 cans coconut milk
10 drops of stevia or 1 tbsp agave
DIRECTIONS
Toast
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Mix together almond milk, chia seeds, flaxseed meal, vanilla, cinnamon, and agave in a large bowl. Let the mixture rest for at least 10 minutes or until it thickens a bit.
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Heat a large skillet over medium-high heat. Once hot, add just enough oil to coat the pan.
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Completely coat the bread slices in the milk mixture and place them on the skillet. Cook for 3-4 minutes or until golden brown. Flip the toast and cook an additional 3-4 minutes. You may have to cook several batches depending on the size of your pan.
Whipped Cream
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Place the cans of coconut milk in the fridge overnight. This will help separate the coconut cream from the milk.
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Open the cans and scoop out the thick coconut cream into a medium bowl along with 1 tbsp of the liquid. Save the remaining liquid, it will be great for smoothies!
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Add stevia or agave to the bowl and use a mixer to whip the cream. Continue mixing until light and fluffy. Adjust sweetness to taste.
To serve, place 2 pieces of toast on a plate. Top with your favorite fruit (I used figs, blueberries, and bananas) and a dollop of whipped cream. You may have some whipped cream left over, feel free to use it in your coffee. Now devourer!
:)
