Perfect for Mother’s Day or any time you want a special breakfast, this super-simple French toast recipe uses coconut flour and ground flax seeds to replace the eggs, and your favorite dairy-free milk. Freshly ground nutmeg, high quality cinnamon, and home-made vanilla make it extra special. And whether you mother children, pets, or the earth, happy Mother’s Day!
Who doesn’t like breakfast in bed? Or, breakfast you don’t have to make? This easy recipe features high quality ingredients, which elevates it above your garden-variety French toast. It’s topped with a fresh fruit compote made of kumquats, strawberries, and pecans, and served with freshly squeezed orange juice.
French toast and strata are only as good as the bread you begin with. I used Udi’s gluten-free whole grain bread (which contains egg whites). If you’re using vegan gluten-free bread, soak the slices longer as they are dense. If you are vegan and not gluten-free, you have better bread choices.
I buy whole nutmeg and grind it freshly into the milk mixture, and Vietnamese cinnamon from Penzey’s, which smells amazing. Finally I use my home-made vanilla extract to add vanilla-bourbon notes.
Suitable for:
vegan, gluten-free, reduced-sugar diets
Not for:
low-sodium or migraine diets
All of our recipes are gluten-free, refined-sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).
- 1 cup soy milk almond milk
- 2 tbsp coconut flour (10 g)
- 1 tbsp ground flax seeds (6 g)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon highest quality, like Vietnamese
- 1/4 tsp dried nutmeg freshly grated if possible
- 8 ounces kumquats
- 8 ounces strawberries
- 1/2 cup pecans raw (50 g)
- 2 tbsp agave syrup or honey
- 1 tbsp cassis or fruit vinegar
- Grind the flax seeds in a blender or spice grinder. Whisk all the ingredients together in a shallow bowl and let sit a few minutes to thicken.
- Heat a nonstick frying pan or griddle over medium heat until drops of water bounce off the top.
- Spray with cooking spray (for cast iron) or use a neutral oil like canola or grapeseed oil just to coat the surface. (Do not using cooking spray on nonstick pans; it will ruin the surface.)
- Place a slice of bread in the milk mixture and let soak in, then turn, allowing the other side to soak up the mixture. When the pan is hot, add the slice of bread and start soaking another.
- Cook for 4 minutes on the first side, 3-4 minutes on the second side. Keep warm in the oven while you are cooking the rest.
- Prepare the kumquats by washing well to remove any waxy coating (if store-bought). Home-grown kumquats just need a rinse. Trim off the ends of the kumquats, then stand up on one cut end and slice lengthwise. Peel the inner flesh and white pith away from the peel. Compost the flesh and pith; you will use only the peel, which is sweet. For a great step-by-step demo, see Recipe Girl's kumquat marmalade post.
- Thinly slice the peels and place in a bowl.
- Hull the strawberries using a paring knife to trim out the white center under the green leaves. Compost the tops. Thinly slice the strawberries. Tip: If you stand them cut side down it's easier to slice them lengthwise. Add to the bowl.
- Roughly chop the pecans and add to the bowl.
- Whisk the agave syrup and vinegar together, then pour over the fruit, tossing lightly.
Per serving:
- 233 calories
- 8 g fat
- 0 g cholesterol
- 332 mg sodium
- 114 mg potassium
- 39 g carbohydrate
- 6 g fiber
- 8 g sugars
- 6 g protein
- 6 Weight Watchers Points Plus
Reduce sodium by using lower-sodium bread (this was calculated with Rudi' gluten-free bread) and low-sodium soy or almond milk.
Serve warm with Earth Balance spread, maple syrup, and fresh kumquat-strawberry compote.
Nutritional analysis does not include compote, syrup, or any other toppings.
8 servings of compote
Per serving of compote:
- 92 calories
- 5 g fat
- 0 g saturated fat
- 3 g monounsaturated fat
- 2 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 3 mg sodium
- 150 mg potassium
- 11 g carbohydrate
- 3 g fiber
- 8 g sugars
- 1 g protein
- 2 Weight Watchers Points Plus
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I’m torn on whether to post this, as I hate to be a party pooper, but I’m also really curious as to your take on the idea of Vietnamese cinnamon being unsafe. http://nutritionfacts.org/video/the-safer-cinnamon/
Hi Jenn, I had never even heard there was a concern. After watching his video, he does say that there isn’t enough data on Vietnamese cinnamon to know one way or another. They are also talking about “doses” of more than 1 teaspoon a day. Of course if you are concerned, use the type of cinnamon you feel most comfortable with. Thanks for taking the time to comment!
Thanks. I’m still not sure which way I fall–and in the meantime, I’m continuing to use the old cinnamon I bought a couple months ago. I appreciate your response, though!
This french toast sounds so good! Honestly I dislike the egginess of french toast, so I love your changes!
Thanks Kayle, we both really liked it. The coconut flour adds more protein, which nicely balances the sweetness and carbs.
Will you serve me this Sunday morning before I do a big birthday brunch for Larry ? 😉 Beautiful shot –
Haha Liz. I think I might disturb you two lovebirds delivering brekkie.