Vegan Raspberry Lemon French Toast
Soft, chewy, sweet, and tangy raspberry-infused French toast topped with a simple lemon drizzle.
Ingredients
- 4-6 slices thick bread of your choice
- 1 cup non dairy milk
- 2 tbsp vegan butter, melted
- 1 tbsp flax meal
- 1 cup raspberries, divided
- Juice of ½ lemon, about 2 tbsp
- ½ cup icing sugar
- Lemon zest for serving
Instructions
- In a small bowl, mash ½ cup of the fresh raspberries.
- In a large shallow bowl, whisk together the non dairy milk, melted butter, flax meal, and mashed raspberries. Let the French toast batter thicken for 5 mins.
- In a small bowl, whisk together the freshly squeezed lemon juice and icing sugar to create the lemon drizzle. Refrigerate until ready to use.
- Heat a non-stick skillet on medium heat. Meanwhile, coat both sides of a slice of bread with the French toast mixture.
- Transfer the dipped bread onto the heated skillet. Fry the first side of the toast for 2mins. Reduce the heat to medium-low, flip the toast and fry the other side for 2mins. Transfer the cooked French toast onto a serving plate. Repeat until all slices of toast are cooked.
- Serve the French toast with the remaining ½ cup of fresh raspberries, fresh lemon zest, and lemon drizzle.
Notes
- If the French toast batter becomes dry before you have coated all slices of bread, add 1 tbsp of non dairy milk to the mixture and proceed.
- The fresh toast is best served and consumed immediately. Should you have leftovers and need to reheat, microwave the toast on high for 25-30s.
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