Alison is a registered dietitian, board-certified in oncology nutrition, and a cancer thriver. Her expertise in oncology nutrition and personal experience with her own cancer diagnosis and its treatment provide her with the unique perspective of being able to relate to her clients on an entirely different level. Her content is consistently focused on evidence-based guidelines and seeks to increase the awareness of the power of nutrition to complement traditional cancer therapies.
Every other Friday night, when my husband works an evening shift, Baby Girl and I have breakfast for dinner.
I started this new tradition about a month or two ago and thought it was something Baby Girl and I could to look forward to even with Daddy being gone. Originally, I thought about a fun place to eat out or a place to get a special treat, but it’s difficult to find a restaurant near us that serves whole-food, plant-based options. We’d have to travel at least 30-minutes to find one.
Anyways… who doesn’t love the occasional breakfast for dinner? Plus, eating in saves money and allows us to have full control of the foods we are eating. Currently, we go back and forth between Easy Weekend Morning Pancakes and today’s recipe, Wholesome French Toast. But I’m sure over time I’ll need to diversify the menu with other simple, yet tasty recipes. Stay tuned.
Now, you may be asking yourself, how can you make french toast out of plant-based ingredients, no eggs, and make it taste good?
If you’ve been following my blog for some time, you know this is certainly possible! And you can with ingredients found in your own pantry or nearby grocery store.
When I first made this recipe for guests, I didn’t necessarily tell them the french toast would be vegan. However, I am sure it was easy to make the assumption since I would be eating too. Once everyone dives in, I am always asked, “How are these made if you don’t use eggs?”
Answer: Almond milk + a little bit of flour makes the mixture a little thick. Use all the traditional spices (cinnamon, nutmeg, vanilla extract), and a little nutritional yeast to round out the flavor of this plant-based dish.
If you ask me, this recipe is even easier than traditional french toast.
For an extra treat, we’ll buy some cinnamon swirl bread in town. It makes it even easier and perfect for the “I don’t want to cook” Friday night.
Pair this recipe with fresh fruit, a drizzle of pure maple syrup, and a cup of coffee (or, naturally decaffeinated herbal tea for dinner)!
We hope you enjoy this recipe for your next breakfast–or dinner–treat!
Preheat your non-stick griddle or stovetop pan (about 350 degrees). Preheat your oven to 170 degrees, if you’d like, to keep the cooked toast warm while cooking the entire batch.
In a medium-large bowl, add the non-dairy milk, flour, sugar, nutritional yeast, cinnamon, nutmeg, and vanilla extract. Combine until well blended.
One slice of bread at a time, dip both sides of bread in the liquid mixture. Add each slice to the heated griddle.
Cook both sides until golden brown, approximately 2-3 minutes per side. Place cooked slices in the preheated oven until ready to serve.
Serve warm with toppings of your choosing. We love pure maple syrup with a side of mixed berries.
1 cup unsweetened, non-dairy milk (i.e. almond milk)
2 tablespoons whole wheat pastry flour
1 tablespoon sugar
1 tablespoon nutritional yeast (optional)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon pure vanilla extract
6 slices bread, preferably whole grain/whole wheat