This vegan french toast recipe uses coconut “nog” as one of the ingredients and is great for a December brunch.
Coconut by-products like milk, meat, butter, oil, water, and flour, work great in many recipes. They are a great source of medium chain triglycerides (MCT), which are fats that are used immediately by your body for energy and not stored. Coconut is considered a “functional food” because it provides many health benefits beyond its nutritional content. They are high in fiber, and many minerals including manganese which helps maintain blood sugar balance, phosphorus which is good for bone strength, and magnesium which helps muscle cramping and soreness.
1 cup coconut nog (sold in most health foods stores with other milk and eggnog products)
1 cup rice milk or alternative milk of your choice
1 teaspoon vanilla
1 tablespoon nutritional yeast
1 1/2 teaspoons arrowroot
1/4 teaspoon salt
1 loaf multigrain or gluten free bread
Place all ingredients except bread in a blender or food processor and blend until thoroughly combined. Pour into a shallow dish and set aside.
Heat griddle and brush with oil. Submerge bread slices into the batter and turn to coat. Place onto the hot pan. Cook until golden brown, flip and cook on the reverse side.
Sprinkle with cinnamon and serve with warm maple syrup.
Recipe by Michelle