Sourdough is all the rage these days. The fermentation process makes it easier to digest than other types of bread, and it also yields more nutritional benefit. With the trend towards healthier eating, people are constantly looking for better alternatives to their favorite foods. Zoodles and bean pastas have replaced wheat spaghetti, smoothies have taken over milkshakes, and now sourdough is dominating the bread market.
I personally love trying new health trends, so obviously I had to hop on the sourdough bandwagon. The only problem is that I don’t eat a ton of sliced bread, since I prefer pita bread and tortillas. There is, however, an exception on weekends when I make brunch: then there’s always bread involved, whether it’s avocado toast, peanut butter toast, or French toast!
I figured that sourdough would be good for making French toast – since it has a nice crust – but I didn’t realize just how good it would be! It turns out that sourdough has just the right amount of sturdiness to produce a creamy, but not soggy, French toast with a nice, crisp exterior.
My favorite French toast batter is super easy to make and uses only wholesome ingredients. There’s no eggs, dairy, or refined sugar anywhere in this recipe! I do like to top my French toast with a little bit of light CocoWhip and powdered sugar though, so it’s not totally refined-sugar free. If you like, you can stick to pure maple syrup and berries! Either way, I know you’ll love this vegan sourdough French toast.
Vegan Sourdough French Toast
You don't need eggs, dairy, or sugar to make a great French toast! This vegan recipe uses sourdough bread to achieve that perfect crisp texture around the outside.
- 4 tsp ground flax meal
- 2 tsp maple syrup
- 1 cup unsweetened almond milk
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 tbsp coconut oil for greasing
- 4-5 slices sturdy sourdough bread
Stir together ground flax, maple syrup, almond milk, cinnamon, and vanilla in a wide, shallow bowl. Refrigerate for 15 minutes.
Preheat a griddle or skillet to medium heat (about 350°F) and grease with coconut oil.
Remove batter from fridge and dip each slice of sourdough for 20-30 seconds on each side.
Place soaked sourdough slices on griddle or skillet and cook until golden brown. Use a spatula to gently flip each slice and cook for 3-4 minutes on the other side.
Top with desired toppings and enjoy!