Cinnamon Roll French Toast
When I first tried to reduce my wheat and processed food consumption, giving up French Toast was one of the hardest things. I used to make it religiously! Nowadays, this is more of a breakfast treat since it is not the healthiest, but I still managed to find a plant-based take on this dish.
Here is my clean twist on an old favorite.
Vegan Paleo Cinnamon Roll French Toast
Ingredients
Coconut Nice-Cream Frosting
- 1 can Coconut milk (kept cold in the fridge)
- 3 tbsp Maple Syrup
- 1 tbsp Cinnamon
Caramel Rawnola Topings
- 1/3 cup Walnuts
- 5 Dates
French Toast
- 1/3 cup Coconut Oil
- 1/2 cup Almond Milk (or any nut milk)
- 2 tbsp Chia seeds (or ground Flax seeds
- 1 tsp Vanilla (alcohol-free)
- 1 tbsp Cinnamon
- 6 slices Organic, gluten-free bread
Caramel Sauce
- 1/3 cup Almond Butter (or any nut butter)
- 1/4 cup Coconut Oil
- 2 tbsp Maple Syrup
- 1 tsp Vanilla (alcohol-free)
Instructions
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Mix all the coconut nice-cream frosting together in the blender and let set in the freezer.
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Pulse the walnuts and dates in a food processor or blender (or chop if you have neither). Set aside.
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Mix almond milk with chia seeds, vanilla and cinnamon. Let sit for 5 minutes.
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Heat up coconut oil in a pan (preferably cast iron).
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Soak each slice of bread in the mixture and fry in coconut oil until slightly brown and crisp.
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Bring all ingredients of the Caramel Sauce to a boil for only a moment and stir until thick and uniform.
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Layer slices of French Toast and Caramel, and top with frosting and nuts!
For the almond milk portion of the French Toast, click here check out my homemade two minute recipe.