Serves 2
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- toppings:
- 1 pinch sea salt
- 1/4 cup pure maple syrup
- almond butter
- french toast:
- 4 slices rustic whole grain bread (i used macrina's volkco
- 2/3 cup unsweetened unflavored coconut almond milk blend
- 1 tablespoon flaxseed meal (i used bob's red mill)
- 1 teaspoon nutritional yeast
- unrefined coconut oil for greasing pan
- cinnamon maple pears:
- 1/2 teaspoon unrefined coconut oil
- 1 medium-small pear (i used bartlett); diced (about
- granola (i used double coconut granola with pecan
- Carbohydrate 106.21558666305 g
- Cholesterol 0 mg
- Fat 148.766046666231 g
- Fiber 16.7442998837615 g
- Protein 45.6332633297071 g
- Saturated Fat 14.1472216666103 g
- Serving Size 1 1 recipe (774g)
- Sodium 4811.5923333286 mg
- Sugar 89.4712867792884 g
- Trans Fat 7.06834233319766 g
- Calories 1819 calories
Step-by-step
- In a medium-sized shallow bowl, combine the coconut almond milk, flaxseed meal, vanilla, nutritional yeast, cinnamon, and salt. Let the mixture sit for 5 minutes to thicken.
- Heat a large nonstick skillet over medium heat. Add enough coconut oil to lightly coat.
- Dip the slices of bread in the wet mixture, soaking each side for a few seconds.
- Fry the bread for about 4 minutes per side, or until golden brown and hot.
- You may need to cook the French toast in two batches depending on the size of your bread slices and pan.
- Meanwhile, heat a small pot over medium heat. Add the coconut oil.
- Gently stir in the pears, along with the cinnamon.
- Cook for one minute, then add the maple syrup and gently simmer for about 5 minutes.
- Serve the French toast on warm plates, topped with the cinnamon maple pears, along with almond butter and granola, if you wish.
Allowing plant-based batter to rest for five minutes before dipping transforms how the liquid clings to dense whole-grain slices. Without this hydration pause, ground flaxseed fails to release its soluble fibers, leaving the almond-coconut liquid too thin to coat the crumb effectively. Controlling kitchen workflow prevents frantic multitasking when managing multiple hot surfaces simultaneously.
Managing Simultaneous Pan and Pot Heat
Set a small pot over medium heat for the fruit while whisking the batter ingredients in a shallow bowl. This parallel timing ensures the diced pears soften in maple syrup just as the first batch of bread finishes its four-minute fry. Use a wide nonstick skillet to maintain even heat distribution across the greased cooking surface, preventing hotspots that scorch unrefined coconut oil before the interior warms through.
Storage and Reheating Dynamics
Leftover slices store well in an airtight container for up to three days in the refrigerator. Reheat them in a toaster oven at 350 degrees Fahrenheit for five minutes to restore the exterior crispness rather than microwaving, which renders the crust rubbery and limp.
