lifestyle, Recipes

Vegan Gluten-Free French Toast

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Hey hi hello, Tiana the brunch lover here. You know what’s so frustrating? Going to gluten-free friendly brunch spots but they don’t EVER have gluten-free french toast, and it’s definitely not vegan.

I’ve been experimenting with flaxseed meal as an egg replacement for a while now, using it for everything from cupcakes to pizza crust. I was craving french toast the other day and decided to try using flax meal as an egg replacement for french toast. GUESS WHAT! It actually worked, and it was delicious.

Here’s how I did it! You will need:

  • 1-2 packages Schar Deli Style Bread
  • Flax Meal (I prefer Bob’s Red Mill)
  • Almondmilk
  • Vanilla flavoring/extract
  • Vegan Butter

The key with using flaxseed meal as an egg replacement is always using one part flax meal to three parts water. To make one “egg,” you would typically do one tablespoon flax meal and three tablespoons warm water. You then let it sit for about five minutes, mixing in between, until it forms an egg-white texture. For this recipe, using only one package Schar bread, I did 1/4 cup of flaxseed meal and 3/4 cup warm water. After it began forming an eggy texture, I mixed in about half a cup of cold almondmilk.

Whisking the mixture, I then added a teaspoon of vanilla flavoring to cover up the flax taste (vanilla almondmilk will help with this too!).

From there, you simply dunk the bread in the mixture, being careful to not let it sit because the gluten-free bread will crumble easily, and slap it on a hot, buttered frying pan.

You will use A LOT of butter, as the flaxmeal coating on the bread is very sticky. It might be better on a non-stick pan, but we use stainless steel over here.

Add butter to the pan as needed, and cook to desired browning level. Remember – you don’t have to worry about cooking the egg-soaked bread to the right temperature because it’s eggless!

We topped ours with blueberry preserves and powdered sugar!ย The blueberry spread compliments the buttery taste of the toast so well!ย If you’re a plain butter and syrup kinda person, try Walden Farms calorie-free pancake syrup.

Let me know how it works for you! ALSO – comment below with your favorite french toast topping!

 

Recipes

GF Vegan Buffalo Chickpea Salad

I am a huge fan of buffalo anything. One of my favorite things to make for football Sundays or any kind of event that warrants finger food snacking is buffalo cauliflower “wings.” Also – I eat chickpeas ALL THE TIME. You’ve probably seen my chickpea salad on my blog or instagram feed before. Consider this a major flavor upgrade from that!

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What you need:

  • 1 can chickpeas (garbanzo beans)
  • Spring mix/greens of your choice
  • Cucumber
  • Cherry tomatoes
  • Avocado
  • Red onion
  • Sweet Baby Ray’s Buffalo Wing Sauce
  • Daiya Vegan Homestyle Ranch
  • Sea salt or pink himalayan salt
  • Black pepper

Step one: Spray frying pan with a good amount of coconut oil spray, or begin liquifying about 1 tbsp coconut oil in pan. Add drained can of chickpeas, 2 pinches of salt, and a dash of black pepper.

Step two: while the chickpeas are cooking and crisping, prep the cold salad base. Use spring mix, halved cherry tomatoes, slices of avocado and cucumber, and a few slices of red onion.

Step three: Once the chickpeas have gotten a little crispy, with partial blackening, add the buffalo wing sauce. You want enough to coat all the chickpeas. Continue cooking until the sauce thickens and the chickpeas have a good coating of buffalo sauce.

Final step: top the cold salad with the hot buffalo chickpeas, and top it off with vegan ranch.

Enjoy!

Recipes

Gluten-free Vegan Balsamic Bruschetta

This recipe was surprisingly a hit this Christmas – it’s difficult to make gluten-free recipes that non-GF people will enjoy. The key to this recipe is toasting the gluten-free bread, which changes the texture just enough to make it taste just like a regular gluten-y crostini!

You will need:

  • Schar Gluten-Free Baguettes or Schar Ciabatta Rolls (Vegan!)
  • Fresh Roma (approx. 4-5) or Cherry Tomatoes (2-3 containers)
  • One medium red onion
  • 1 bulb fresh garlic
  • One package fresh basil leaves
  • Extra virgin olive oil
  • Gluten-free Balsamic Vinegar
  • Spices (Black pepper, garlic powder, pink himalayan or sea salt, parsley)

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  • Preheat oven to 350 Degrees F
  • Slice the Schar bread into crostini slices
  • Place on baking sheet and drizzle with olive oil

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  • Chop the tomatoes, red onion & fresh basil
  • Mince the entire bulb of fresh garlic
  • Mix in bowl with 1 tbsp. olive oil and spices
  • Allow to bruschetta mix to settle while you toast the crostinis in the oven to your preference. I cook mine for a few minutes just to slightly toast them.
  • Scoop the bruschetta mix on the toasted crostini & drizzle with GF balsamic vinegar
  • Enjoy!

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