French Toast

Instructions

Combine flaxseeds, sugar (if using), and cinnamon in a mixing bowl and stir well. Place milk in a liquid measuring cup and whisk in vanilla using a fork. Whisk milk mixture into flaxseed mixture until well mixed. Set aside for about 12 minutes. Stir to mix.

Heat oil in a griddle or heavy-bottomed skillet over medium-high heat.

Dip a slice of bread in the milk batter so that it absorbs some of the batter. (Don’t leave it in the batter too long or it will get soggy.) Lift out and cook in hot skillet for 1 to 2 minutes, until golden brown on the underside. Flip over and cook for 1 to 2 minutes, until golden brown.

Repeat step 3 with remaining slices of bread. If desired, top each slice of French toast with 1 tablespoon each of vegan yogurt and almond butter.

PAT’S TIP: Use a firm, country-style bread that won’t break down and get soggy in the milk mixture. (Day-old bread also works.)

Makes 2 To 3 Servings

Ingredients

  • 2 tablespoons ground flaxseeds or chia seeds

  • 1 tablespoon coconut sugar (optional)

  • ½ teaspoon ground cinnamon

  • 1 cup unflavored, unsweetened or vanilla nondairy milk

  • ½ teaspoon pure vanilla extract

  • 1 tablespoon extra-virgin avocado oil

  • 4 slices whole wheat bread (see tip)

For Topping (optional)

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.

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