Tropical French Toast
Who doesn’t love a delicious plateful of french toast?? So many different combinations of batters, bread, fruit, and syrups all rolled into a perfect breakfast recipe. I am always in the mood for tropical vibes which is why I had to post this incredibly crave worthy recipe! I love this dish because its super quick, easy, and great for those weekend brunches with a tropical twist. Simple, wholesome morning meal that’s packed with protein, nutrients, and vitamins.
This twist on a classic is actually really simple to make plant based! All you do is just substitute the eggs for a few tbsp of garbanzo bean flour and a pinch of black salt. The garbanzo bean flour gives that perfect eggy batter consistency. This recipe can easily be made gluten free with gluten free bread and (depending on what milk you use) is soy, nut, dairy and egg free! So you can be sure that this recipe will work for almost any common food allergy out there!
Choose hearty dense bread, use frozen fruit for simplicity and accessibility, and don’t forget the maple syrup! If making for a crowd or doubling the recipe, keep a tray in the oven at 180 degrees to store the finished french toast until ready to eat. Enjoy!
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Serves 2-3 people
The Goods:
1 cup cashew milk
2 tbsp garbanzo bean flour
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch of black salt
1/2 tsp vanilla extract
2 tbsp Big Tree Farms coconut sugar
1 tbsp coconut oil
1/2 whole grain bread loaf, sliced in 1 inch slices
For the Mango Sauce:
2 cups frozen mango, cubed
2 tbsp Big Tree Farms coconut sugar
1/4 cup orange juice
1/4 cup water
For the Garnish:
Kiwi, sliced
Persimmons, sliced
Maple syrup
Coconut whipped cream or vegan marscapone
The Method:
In a large mixing bowl, add cashew milk, garbanzo flour, cinnamon, nutmeg, black salt, vanilla extract, coconut sugar and stir/whisk together until fully mixed. Set aside and let sit for 10-15 minutes.
As the batter sits, grab a small sauce pan and pour in your mango, coconut sugar, orange juice, water and cook on medium high heat for 10 minutes. Stir frequently and cook until mango is soft and fork tender. Once the mango sauce is ready, remove from heat and set aside.
Next, heat a cast iron skillet with coconut oil on medium high heat. Gently give the batter a quick whisk or two before dunking each slice of bread. Dunk both sides of the bread for 5 seconds, then carefully place onto hot skillet.
The trick is not move it from where you set it down on the hot skillet, otherwise is may cause a layer of batter to peal off the slice which we don’t want. Cook each side for 90 seconds-2 minutes or until golden brown. Repeat for each slice. Grab a few serving plates while everything is still warm.
To serve, place 2 slices onto a plate, optional to spread some vegan cheese on top, then add large scoop or two of mango sauce, garnish with sliced seasonal fruit, maple syrup, and dash of cinnamon. Enjoy immediately with smiles!
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