By: Amanda Newman
6 slices of gluten free, vegan bread
3 tsp. Vegg powder
1+1/4 cup soy, almond, or coconut milk
2 tsp. corn starch
1 tsp. vanilla
1/2 tsp. cinnamon
1 tsp. agave nectar
olive oil or canola oil spray
strawberries (optional for garnish)
powdered sugar (optional for garnish)
In a regular or hand blender, blend Vegg powder and 1/2 cup of the non-dairy milk. Make sure to scrape down the sides to get the mixture to blend well. Add in the cornstarch, vanilla, cinnamon, remaining non-dairy milk, and agave nectar and blend again. Place the mixture in a shallow bowl or pan, with enough room for two pieces of bread.
Place a skillet on medium heat and spray with olive oil or canola oil spray. While the skillet is heating, place two slices of bread into Vegg mixture and let it soak for about 5 minutes. When the pan is heated, place two pieces of bread in the skillet. Place two more pieces of bread into the mixture to soak. Turn the french toast in about 3 minutes when it is slightly browned. Cook until it is brown on the other side. Serve with sprinkled powdered sugar and sliced strawberries.