Whenever I can take an childhood favorite meal and turn into something with a modern twist and a healthier option, I feel accomplished. Today we are taking on the classic french toast. I can remember the days of my mom's restaurant. When I was the wee age of 7 or 8 french toast was my go to meal. There's nothing that sends me back quite like the warm, crisp crunch of quality bread that has been sweetened with a mountain of maple syrup and creamy butter. As I learn more about food, nutrition, and healthier lifestyles, I find myself seeing the good in vegan varieties of food.

When I woke up the other morning I was craving those heartfelt moments of sugary mornings. I created this recipe and was surprised how lovely this french toast was. I do have to say being a person who doesn't 100% enjoy the flavor of coconut, I recommend swapping the coconut fat and liquid with 1/2 cup almond milk, cashew milk, or some other dairy free milk if you feel the same. If you love coconut, go ahead and make this recipe as is! I think any meat and dairy eater will be pleasantly shocked with just how delicious eating vegan can be. I chose ciabatta bread for the toast because it is traditionally free of eggs or milk, so naturally it is vegan. Be sure to double check the ingredients on the loaf you so choose!

Vegan Crispy French Toast with Almond Whip & Berry Syrup

Serves 4 people

Ingredients:

// Batter & Bread //

4 slices of ciabatta bread (vegan)
1/4 cup of coconut fat
1/4 cup of coconut liquid
1/4 cup of water
1/8 cup of maple syrup
1 teaspoon of flax meal
1 teaspoon of cinnamon
1/4 teaspoon of ginger

// Almond Butter Whip //

1/4 cup of coconut fat (remaining from can)
1/4 cup of almond butter
4 tablespoons of maple syrup (sub: powdered sugar)

// Berry Syrup //

1/4 cup of organic blueberries
1/4 cup of organic strawberries
3 tablespoons of maple syrup
3 tablespoons of water

// Optional Toppings //

Pistachios
Raw honey (bee free)

Steps:

Begin by whisking all of the batter ingredients together in a medium bowl until fully combined. If you are using slightly stale bread, soak the bread in the mixture while you put together the syrup and whip. If not, wait to soak your bread until right before grilling.
Whisk the almond butter, maple syrup, and coconut fat together until fluffy and well incorporated. Some almond butters are sweeter than others so be sure to double check you like the taste of your completed whip.
Thinly slice the strawberries and throw them in a small sauce pot along with the water, maple syrup, water, and blueberries. Simmer over medium heat for roughly 15 minutes until the syrup has reduced to a thicker consistency.
To fry the ciabatta bread, heat 1 teaspoon of coconut or grape seed oil over medium high heat in a large saute pan. Use a pan big enough to fry all slices at once or heat your oven to 200'F to keep the finished toasts warm while you cook other. Place the bread on the pan when it is hot and allow it to get crispy & golden brown. This should take approximately 3 to 5 minutes per side.
Assemble by laying the french toast down first, then the coconut whip, finished with a large serving of the berry syrup. You can optionally sprinkle some crushed pistachios over top and drizzle bee free honey over the plate. Enjoy this delicious and healthy morning feast!

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