Eosinophilic Esophagitis Friendly Vegan French Toast
Total time35 min
Prep time10 min
Cook time20 min
5.0(28)
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Learn more →Ingredients
4 servings
For the custard
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 cup full-fat coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 8 slices vegan bread, about ¾-inch thick (brioche-style or texas toast preferred)
- 2 tbsp vegan butter, divided
For serving
- maple syrup, for serving (optional)
- fresh berries, for serving (optional)
- powdered sugar, for serving (optional)
Instructions
- 1
In a large shallow bowl or baking dish, whisk together the ground flaxseed and water. Let stand for 5 minutes until the mixture thickens to a gel.
- 2
Whisk the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt into the flax gel until smooth and fully combined.
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