After a long, steamy summer in Toronto, it feels like Mother Nature declared tropical season over with a dramatic wave of her arm.
To help ease the transition into autumn, let’s shift our appetite to French toast. Baked in a sweet, creamy batter. Topped with oats, almond slices and coconut flakes, and a sprinkling of cinnamon and nutmeg.
Here, I soaked the bread in batter overnight and used blueberries and fresh figs that I already had at home. Peaches, plums, nectarines or seasonal apples will also work well to fill your belly and comfort your soul.
Prep time: 12 hours
Cook time: 30 minutes
4 slices of bread
1 cup of a dairy-free milk (almond, cashew, etc.)
2 tbsp of chickpea flour
1 ripe banana
1 to 2 tsp of vanilla extract
1 to 2 tsp of nutmeg
1 tbsp of coconut oil
For the topping:
rolled oats
almond slices
coconut flakes
cinnamon
maple syrup
berries and sliced figs
- In a large bowl, combine the milk, chickpea flour, vanilla extract and nutmeg.
- With a fork, mash the banana in the same bowl. (A ripe banana is recommended for more sweetness.) Stir the mixture well.
- In a casserole or baking dish, spread the coconut oil evenly across the bottom.
- Spread the bread slices across the dish.
- Pour the batter over the bread. Flip each slice over to ensure the batter covers the other side.
- When the bread is evenly dipped in the batter, cover the dish with a plate or tin foil and soak overnight in the fridge.
- The next morning, preheat the oven to 350 Fahrenheit.
- Meanwhile, remove the bread from the fridge and spread a layer of oats, almond flakes and coconut flakes on top.
- Bake for 30 minutes.
- Remove from the oven.
- Sprinkle with cinnamon and add the fruit topping. Drizzle with maple syrup as desired.
Lazy Vegans 