I am fairly certain that I have previously mentioned the fact that I never, ever liked eggs. My mom often says that me becoming vegan wasn’t surprising to her as even as a baby, eggs used to make me sick and I often refused to eat meat (all throughout my childhood and teenage years). This being said, I quickly came up with a way to make my own version of French toast, which has evolved throughout the years, especially after my transition from vegetarian to vegan in 2008. This version here is the perfect one for Autumn! You can also totally do it without pumpkin… But I strongly recommend you use it for that extra special little something.
Pumpkin French Toasts
- 1 1/2 cups oat milk
- 3 tbs almond flour
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 1 tsp pumpkin spice can be replaced by 1/2 tsp cinnamon and 1/2 tsp nutmeg
- 1 tsp pumpkin puree
- 6 slices of bread
- Vegan butter for cooking
Mix all the ingredients, except the bread and the butter, in a bowl. Mix well and refrigerate for 30 minutes. If you want it to go quicker, place in freezer for 10-15 minutes
Slice each slice of bread into 4 slices (sticks)
While warming a pan over medium heat with 2-3 tbs of vegan butter, quickly dip each "stick" of bread in the batter. Do not soak them
Place the sticks in the now warm pan and cook 3-4 minutes on each side, until golden and crispy
Serve immediately with the topping of your choice
**The batter can be kept in the refrigerator 2-3 days.