1 cup vanilla non-dairy milk
2 tbsp flax meal
1⁄2 cup silken firm tofu
1⁄4 tsp cinnamon
1⁄8 tsp freshly grated nutmeg
1⁄8 tsp sea salt
1 tsp organic coconut or organic canola oil
8 – 9 slices bread of choice (see note)
2 – 3 tsp organic canola oil (or more, if needed, for frying)
Using a handblender or in a blender, purée the non-dairy milk, flax meal, tofu, cinnamon, nutmeg, salt, and canola oil until very smooth and thick (it will get thicker as it sits a little while and the flax absorbs some of the liquid). Dip a slice of bread in the batter. Turn over and let it sit for a few moments to soak, then remove and place on a plate until ready to fry. In a non-stick skillet over medium-high heat, add the canola oil when hot and reduce heat to low/medium-low. Fry bread for 4-6 minutes on each side, until lightly brown (try to flip only once so that the batter will set and brown nicely on the bread). Serve with pure maple syrup or a fruit sauce.
Note: While whole-grain breads are certainly healthier, white bread is traditionally used for French toast. Sometimes the earthy, nutty quality of the whole-grain breads can overpower the flavor of the batter, but it will still taste good, so use whatever you like.
Note:For a wheat-free option, use a white spelt bread (or whole-grain spelt or kamut bread).
