Gluten Free Vegan French Toast

This is hands down the best French toast I have ever had. I’m serious! Ignore the amazing fact this recipe happens to be gf + vegan. It will change your life, friends, I promise you. In fact,  open up your fridge, grab your eggs, and throw them in the compost pile… because you don’t need them. The worlds greatest French toast is in the house. Mic drop.


Too dramatic? Oh well..

This French toast is rich, decadent, and crispy with a tender bread inside. Top it with some coconut cream whipped cream, maple syrup and some berries, and OH MY, somebody call 911, because my heart just jumped outside of my chest.

This will forever be my go-to-breakfast for Christmas, Thanksgiving, New Year’s Day, Valentine’s Day, Tuesdays, Saturdays… well, I think you get the idea. Are you convinced you need this French toast in your life yet?


This is incredibly easy to make. Just throw a few things into a bowl with almond milk, soak your bread slices, then sauté them up in a pan with coconut oil. That’s it. Less than 15 minutes to make.

I wish I could take credit for this delectable recipe, but this vegan French toast comes from Olga over at Fab Lunch. I just make it gluten free, and don’t sweeten my coconut whipped cream.


8 sliced of one-day old bread ( I used Schar’s gluten free bread)

1 1/3 cup almond milk

1/4 cup gluten free flour (I use Bob Red Mill’s 1:1, gf)

1 1/2 tbs nutritional yeast

1 tbs almond butter

1 tbs maple syrup

1 tsp cinnamon

1/2 tsp nutmeg

pinch of salt

1 tsp coconut oil

Toppings: maple syrup, thawed frozen berries, coconut whipped cream, pomegranate seeds


In a small bowl, combine all of the ingredients (minus the bread and coconut oil). Whisk until everything is incorporated.

Place the bread slices in a large baking dish in a single layer and pour the almond milk mixture on top. Flip the bread a few times to make sure both sides are evenly coated with the mixture.

In a large skillet, heat half of the coconut oil over medium heat. Cook the bread for about 5 minutes on each sides until it becomes golden. Repeat with the rest of the slices.

To assemble, place 2-3 slices of toast on a plate. Add coconut whipped cream, berries, pomegranate seeds and drizzle generously with maple syrup.


And there you have it. It’s incredibly filling and can be served by itself, or with some other delicious allergy friendly breakfast foods like these for an elaborate breakfast feast.

Let me know what you think!





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