From the kitchen
Nutmeg-Spiced French Toast
Bread slices soaked in an almond milk, flax-seed, and spice bath for a fully dairy-free take on the breakfast classic.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1 cup Unsweetened Almond Milk
- 1 tbsp Ground Flaxseed
- 3 tbsp Water
- 1 tsp Ground Nutmeg
- 1/2 tsp Cinnamon
- 1 tbsp Maple Syrup
- 6 thick slices Day-Old Bread
- Butter or Oil, for the pan
Method
- Whisk the ground flaxseed and water together and let sit 5 minutes to gel — this replaces the egg.
- Whisk the almond milk, flax gel, nutmeg, cinnamon, and maple syrup together in a wide, shallow dish.
- Dunk each slice of bread in the mixture, soaking 20 to 30 seconds per side.
- Melt butter in a skillet over medium heat and cook the soaked bread 3 to 4 minutes per side until deep golden.
- Serve immediately with extra maple syrup.
Kitchen note
Without egg or dairy fat to help it set, this custard needs a slightly longer soak per slice than a traditional French toast — press gently to make sure the center of thick bread is saturated, not just the crust.
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