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Vegan French Toast with Caramelized Bananas and Walnuts

Vegan French Toast with Caramelized Bananas and Walnuts

If you’re looking for a decadently healthy, easy vegan French toast recipe…look no further than this Caramelized Banana and Walnut French Toast! Just 11 ingredients and 30 minutes to make, it’s high in fibre and SO satisfying. What is sprouted grain bread? Most breads start out with the same ingredient: flour. Whole grain flours contain plenty of nutrition but because of their particle size, tend to create a fluffy loaf that raises blood sugars pretty quickly. True sprouted grain breads, on the other hand, are made without flour. Instead, the whole grains (in this case, wheat berries) are sprouted for three days before being crushed into a bread dough. The result is a bread that is heartier than typical whole wheat breads, usually with more protein and fibre. Squirrelly bread contains a whopping 10g of fibre in just two slices…more than a third of a woman’s daily fibre needs! The same two slices also have 12 grams of plant-based protein, making this easy vegan French toast recipe more filling while slowing the rise of your blood sugars…unless you go hard on the maple syrup. Of course, this recipe is so healthy that if you want to put the -ish in healthy-ish, go for it like a brunch rockstar.

Ingredients

French Toast

  • 6 slices Silver Hills Sprouted Power Squirelly bread
  • 1 ½ cups unsweetened soy or oat milk
  • 2 tablespoons ground flax
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cane sugar
  • ½ teaspoon cinnamon
  • Pinch of salt
  • coconut oil for frying

Caramelized bananas and walnuts

  • 2 ripe but firm bananas, sliced into 1 cm slices
  • ½ cup of walnut halves or pieces
  • 1/3 cup pure maple syrup
  • 1 tablespoon coconut oil
  • ¼ teaspoon cinnamon
  • Pinch of salt

Directions

Choose a shallow baking dish or glass container large enough to accommodate a bread slice. In the dish, mix together the oat milk, flax, vanilla, sugar, cinnamon and salt. Let sit for ten minutes.

Heat a nonstick frying pan over medium heat and add about a teaspoon of coconut oil. Working 1 or 2 at a time, dip the bread in the milk mixture for 2 seconds a side and add to the frying pan. Fry until golden, about 2 minutes. Don’t fuss with the toast, as bread is soft once soaked.

Carefully slide spatula around bottom of toast to flip it and cook for another 2 minutes. If toast is getting too dark, turn down heat slightly. To keep warm, place toast on a parchment-lined baking sheet in a 200 degree (100 degree C) oven until everything is cooked.

Once the toast is cooked, make the banana walnut caramel. Add coconut oil and maple syrup to the same skillet over medium, until it is bubbly (about 30 seconds). Then add walnut and banana slices in a single layer. Let cook, for about 5 minutes, until mixture reduces and thickens, flipping bananas occasionally so they get even colour on both sides.

Serve 2-3 slices of toast per person, topped with bananas and walnuts and extra maple syrup on the side.

 

Desiree Nielsen is a registered dietitian, author and host based in Vancouver, British Columbia. She runs a nutrition consulting practice with a focus on inflammation, digestion and plant-centred diets. Desiree is the author of a book on anti-inflammatory nutrition called Un-Junk Your Diet: How to shop, cook and eat to fight inflammation and feel better, forever and her new cookbook, Eat More Plants: 100 Anti-inflammatory Plant-centred Recipes for Vibrant Living is a #1 National Bestseller.