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Resonate your identity with Naseeb journals. Express your opinions, share your thoughts, post your writings and connect with like minded people through the power of expression.
vegan almond french toast recipe
I don't generally eat things like this (i.e. cooked) but might have to make it for Mother's Day!
I would not toast the almonds, though, and use a sprinkle of stevia instead of powdered sugar. Probably also make the almond mylk myself. This is a super easy process: you soak 1 part almonds for 12-48 hours, drain, rinse, combine with 4 parts water in a blender. If you have a super high speed blender, you're done. If not, squeeze the mixture through a mesh bag or something similar. The resulting liquid will be your delightfully cooling FRESH almond mylk. You can use the remaining almond pulp in a recipe, or use it again to make a lighter mylk. Drink it within a day :)
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this recipe is from Whole Paycheck, who REALLY should know better than to recommend a non-stick cooking surface!!
Tofu combines with almond butter, cinnamon and almond milk in this tasty egg- and dairy-free version of a well-loved classic. This toast browns best when using a non-stick cooking surface. Serve with a dollop of soy vanilla yogurt topped with fresh sliced strawberries for a scrumptious start to your day.
* 1 cup vanilla almond milk
* 2/3 cup mashed plain firm tofu (about ? of a pound)
* 2TB smooth roasted almond butter
* 1/4 tsp almond extract
* 1/4 tsp cinnamon
* 12 slices desired bread
* 6 TB lightly toasted sliced almonds
* sprinkling of powdered sugar for garnish
Preheat oven to 200?F. Place a large dinner plate in the warmed oven. Combine the almond milk, tofu, almond butter, almond extract and cinnamon in a blender. Puree until completely smooth. Pour into a wide shallow dish. Heat a non-stick skillet that has been lightly sprayed or oiled over medium high heat. Dip each piece of bread, one by one, into the almond milk mixture. Drain excess almond milk mixture before placing on hot skillet. Cook French toast until just browned on the bottom (a couple of minutes), turn, and brown the other side. Adjust heat to medium, if necessary, to prevent burning. Place in the oven on warmed plate while preparing the remaining pieces. Serve with toasted almonds and a light sprinkling of powdered sugar.
I would not toast the almonds, though, and use a sprinkle of stevia instead of powdered sugar. Probably also make the almond mylk myself. This is a super easy process: you soak 1 part almonds for 12-48 hours, drain, rinse, combine with 4 parts water in a blender. If you have a super high speed blender, you're done. If not, squeeze the mixture through a mesh bag or something similar. The resulting liquid will be your delightfully cooling FRESH almond mylk. You can use the remaining almond pulp in a recipe, or use it again to make a lighter mylk. Drink it within a day :)
_____________
this recipe is from Whole Paycheck, who REALLY should know better than to recommend a non-stick cooking surface!!
Tofu combines with almond butter, cinnamon and almond milk in this tasty egg- and dairy-free version of a well-loved classic. This toast browns best when using a non-stick cooking surface. Serve with a dollop of soy vanilla yogurt topped with fresh sliced strawberries for a scrumptious start to your day.
* 1 cup vanilla almond milk
* 2/3 cup mashed plain firm tofu (about ? of a pound)
* 2TB smooth roasted almond butter
* 1/4 tsp almond extract
* 1/4 tsp cinnamon
* 12 slices desired bread
* 6 TB lightly toasted sliced almonds
* sprinkling of powdered sugar for garnish
Preheat oven to 200?F. Place a large dinner plate in the warmed oven. Combine the almond milk, tofu, almond butter, almond extract and cinnamon in a blender. Puree until completely smooth. Pour into a wide shallow dish. Heat a non-stick skillet that has been lightly sprayed or oiled over medium high heat. Dip each piece of bread, one by one, into the almond milk mixture. Drain excess almond milk mixture before placing on hot skillet. Cook French toast until just browned on the bottom (a couple of minutes), turn, and brown the other side. Adjust heat to medium, if necessary, to prevent burning. Place in the oven on warmed plate while preparing the remaining pieces. Serve with toasted almonds and a light sprinkling of powdered sugar.
Comments on this journal
About gluten-free breads... are you a person with celiac disease, or is someone you know? I'm not a fan of bread.