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Breakfast

Gluten-Free, Allergy-Friendly French Toast

SERVES 2

This recipe duplicates the great taste of traditional French toast but without gluten, dairy and eggs. The optional mashed banana makes it a bit softer but the taste is divine! It takes very little time to make this dish and it can easily be adapted to serve more; just double or triple the recipe. Serve hot with organic maple syrup and fresh berries. 

4 teaspoons chia seeds, salba seeds or flax meal
8 tablespoons water
4 tablespoons well-mashed ripe banana, optional
4 tablespoons coconut milk
Dash of pure vanilla extract
¼ teaspoon ground cinnamon, more to taste
4 slices vegan, gluten-free bread
3-4 teaspoons vegan margarine or canola oil

1. In a small casserole dish, thoroughly whisk chia seeds with water and let mixture sit for 5 to 10 minutes to thicken. If you’re adding the banana, mash it really well with a fork and add to the chia mixture. Then add milk, vanilla and cinnamon. 

2. Place bread in the mixture to soak, turning over once so that both sides are covered with mixture.

3. Heat a large skillet to medium-high and add margarine. When hot, transfer bread to the skillet and cook for about 3 to 4 minutes on each side. French toast will not brown like traditional French toast, but if you omit the banana, it will be crunchy like non-vegan French toast. (The addition of banana is delicious but it keeps the bread softer.) For a crunchier French toast, let bread cook longer on each side.

Each serving contains 417 calories, 15g total fat, 2g saturated fat, 0g trans fat, 10mg cholesterol, 197mg sodium, 68g carbohydrate, 5g fiber, 5g protein.

From Gluten-Free Vegan Comfort Food by Susan O'Brien. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012.

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