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English Muffin French Toast Breakfast

Spot of tea with this English-spin on a French favourite? Our English Muffin French Toast Breakfast is a light morning delight. Eggless, non-dairy, and sweetened with maple syrup, this healthy take on French Toast uses fibre-rich Silver Hills’ sprouted Soft Wheat English Muffins for a scrumptious, yet delicate, chew. No ground chia seeds at home? No problem! Substitute for 1½ tablespoons of whole chia seeds, add all of the batter ingredients to a blender, and blend until the seeds have ground up.

Fast enough to be a quick weekday morning meal for the kids, and delicious enough to double the batch for Sunday morning breakfast with the whole family. Have the oven at 200°F and once your English muffins have browned, place them on a baking sheet to keep warm while you finish the batch. Seconds, anyone? Oui, oui!

Ingredients:

For the English Muffin French Toast:

  • 1 cup unsweetened non-dairy milk (or canned coconut milk for extra richness)
  • 1 teaspoon vanilla
  • 1 tablespoon ground chia seeds
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut oil or non-dairy butter
  • 4 Sprouted Power™ Soft Wheat English Muffins, halved

To Serve:

  • Fresh fruit
  • Sliced almonds
  • Maple syrup
  • Coconut whip
Instructions:
  1. Make the eggless French toast batter by mixing unsweetened non-dairy milk, vanilla, ground chia seeds, maple syrup, and coconut oil or non-dairy butter in a bowl. Stir until well combined.
  2. Set the mixture aside for at least 5 minutes to thicken slightly.
  3. Halve the English muffins by separating with a fork along the cut or by slicing through gently (and carefully!) with a serrated knife.
  4. Dip halves in the batter on both sides, then cook in a pan over medium with buttery spread until golden brown.
  5. Serve with any of your favourite toppings. We recommend fresh fruit, sliced almonds, maple syrup, jam, or coconut whip.
Tip:
  • While we recommend using ground chia seeds, you can substitute for ground flax seeds. Both contain a similar amount of fibre and thicken when wet to take on the egg-like consistency that makes this totally plant-based French toast batter work like a charm.

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