Vegan French Toast with Almond, Cardamom + Vanilla

Vegan french toast made with almond milk and flavored with vanilla and cardamom. Summer breakfast done right with fresh berriesAlmond, Cardamom + Vanilla French Toast ⎮ happy hearted kitchenVegan french toast made with almond milk and flavored with vanilla and cardamom. Summer breakfast done right with fresh berries

I led a workshop last week with a new friend here in town. We talked about the importance of eating local and came up with some innovative ways to do it that were easy on the budget. I was even on the radio – no big deal, you guys. We sprouted a bunch of local grains, we made cheese (yup!), I discovered the miracle that is verdurette and we highlighted some great canadian superfoods. It was inspiring to say the least. During the week leading up to the workshop, we decided to follow our guidelines and do our best to eat mostly local ingredients. I will tell you that this kitchen saw more eggs and cheese in one week than it has in a few months. Matt was grinning ear to ear. It was an interesting switch for me as I primarily eat a plant based diet. But I have discovered so many small producers in the area selling organic eggs and delicious local goat cheese that it felt nice to be able to support them. Meals were simple but I felt so connected to what was on my plate. A loaf of fresh bread, salad from the garden, local grains and an herby vinaigrette. It felt good to simplify. I keep coming back to this idea of being connected, as I think the problem with our food system these days is that we are so far removed from the origins of our meals. So it was a discovery for me and it’s still everything in moderation. And while we are not running out to set up backyard chickens and I am still gripping onto my olive oil with both hands, there is a little more awareness now and for me every little step counts. Food is nourishment, it should make us feel alive and inspired. Nature requires patience, but it can also offer the best rewards. Tasting summer’s first sun ripened tomato is well worth the wait.

“Eating home-cooked meals from whole, in-season ingredients obtained from the most local source available is eating well, in every sense. Good for the habitat, good for the body.” – Barbara Kingsolver; Animal, Vegetable, Miracle.

Out of all the things I have made in the kitchen, bread would have to be the most challenging. But I’m on the sourdough train now you guys and I have never been so proud of anything. Flour, water, salt, and time. Every loaf has been different from the last and I’m learning, slowly. I’ve started leaving loaves on the doorsteps of friends houses because we’ve got more bread than we can handle. I’ve even been offered bread in exchange for vegetables and I think I like the sounds of that deal. It always comes back to food, it is what connects us. And then there is french toast, or ‘pain perdu‘ as the French would call it -‘lost bread.’ Which if you ask me is anything but lost. There are many variations on the recipe below, I’ve noted a few options to suit different diets so adjust as needed. The mix of summer berries and cardamom is one that I’ll love forever. Eating well, in every sense. Yes indeed.

Vegan french toast made with almond milk and flavored with vanilla and cardamom. Summer breakfast done right with fresh berriesAlmond, Cardamom + Vanilla French Toast ⎮ happy hearted kitchenAlmond, Cardamom + Vanilla French Toast ⎮ happy hearted kitchenVegan french toast made with almond milk and flavored with vanilla and cardamom. Summer breakfast done right with fresh berries


VEGAN FRENCH TOAST WITH ALMOND, VANILLA + CARDAMOM

The recipe below can be adapted as needed. If you have access to good quality, organic eggs and they are a part of your diet you can use those here too. Simply replace the flour, nutritional yeast and  1/4 cup of milk with one or two eggs. Whisk in a bowl. French toast is pretty forgiving. The vegan french  toast version below is also ultra delicious as the nutritional yeast and flour will create that egg-y taste and texture. Use your milk of choice but I opted for unsweetened almond milk here. For more almond flavor a drop or two of almond extract would be nice as well. And then add maple syrup and everyone will be grinning ear to ear.

Vegan french toast batter adapted from Love and Lemons.

Serves 2-4.

Ingredients

4-6 slices day old bread
1 cup unsweetened almond milk
1/2 teaspoon ground cardamom
1/2 teaspoon pure vanilla extract
2 tablespoons flour (millet, spelt, whole wheat, etc.)
1/2 tablespoon nutritional yeast
1 tablespoon maple syrup
Pinch sea salt
Coconut oil, for the pan

Toppings

Maple syrup
Ground almonds
Lemon zest
Fresh blueberries and blackberries

Instructions

Place almond milk, cardamom, vanilla, flour, nutritional yeast and maple syrup in a blender and blender until smooth. (You can also whisk together in small bowl.) Place bread in a shallow baking dish and pour the almond milk mixture over top. Let the bread soak for a minute or two then flip it over so all sides are well coated.

Heat a drizzle of coconut oil in a non stick skillet over medium heat. When hot, add bread and cook for a few minutes on each side, or until golden brown.

Serve with fresh berries, lemon zest and ground almonds. Lots of maple syrup on the side!


Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

13 Comments

  • Reply
    Melanie Atkinson
    August 1, 2016 at 9:41 pm

    Pretty much torture as I’m grain free at the mo but you’re killing it right now. Really sounds like you’re finding your tribe there xx

    • Reply
      Jodi Kay
      August 3, 2016 at 2:14 am

      Oh I’m so sorry! There are so many more bread photos coming your way. Sourdough has my heart :) Thanks for saying hi, Mel xx

  • Reply
    Tessa | Salted Plains
    August 1, 2016 at 11:26 pm

    I love this. Those sound wonderful, joy-filled meals. Almond, cardamom + vanilla with french toast?! I already know its like heaven. Lovely, Jodi! xo.

    • Reply
      Jodi Kay
      August 3, 2016 at 2:14 am

      Thank you, Tessa! And heaven it is. I just love that combination. xo

  • Reply
    Shelley Ludman
    August 2, 2016 at 2:41 am

    Oh la la. This post. I can’t believe you led a workshop!! I am so happy and excited for you and can’t wait to hear all the juicy details. Your words on eating local are definitely hitting a note, and reminding me that I can likely try a little harder. Thanks for the encouragement girl, xx

    • Reply
      Jodi Kay
      August 3, 2016 at 2:16 am

      Thank you for the encouragement, Shelley! It’s a pretty vibrant little community here, so much summer bounty and inspiration all around! Can’t wait to discover more of it with you x

  • Reply
    Weekend Reading | The Full Helping
    August 14, 2016 at 6:42 pm

    […] up, breakfast. I love Jodi’s simple recipe for almond, cardamom, and vanilla French toast–a perfect weekend breakfast for summertime. But I’m even more taken in by her thoughts […]

  • Reply
    Weekend Reading, 8.14.16 - Recipe Land
    August 14, 2016 at 7:29 pm

    […] up, breakfast. I love Jodi’s simple recipe for almond, cardamom, and vanilla French toast–a perfect weekend breakfast for summertime. But I’m even more taken in by her thoughts on […]

  • Reply
    Nikol
    August 27, 2016 at 12:08 pm

    When I read recipes I usually skip the part before actual recipe, but I read all what you wrote because it’s so nice and for me inspiring in some way💞💞 So excited to try this on my own

    • Reply
      Jodi Kay
      September 4, 2016 at 11:24 am

      Ah thank you so much, Nikol! It’s kind words like this that keep this space alive :) Happy weekend to you! x

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