This Vanilla French Toast with Strawberry Sauce makes a simple, yet GORGEOUS breakfast for all of your holiday entertaining needs!

If you’ve been reading my blog for a while you may remember that I reviewed Kristy Turner’s first book But I Could Never Go Vegan a few years ago, sharing the recipe for Peanut Butter Chocolate Chip Ice Cream! Now Kristy, author of blog Keepin’ It Kind, is back with a new cookbook—But My Family Would Never Eat Vegan! I’m so excited to share another gorgeous book with you, and the recipe for this amazing Vanilla French Toast with Strawberry Sauce. Seriously, it is SO good. I made a batch at 2pm just for the purpose of photographing it and promptly ate 3 slices. YUM. PLUS—I’m giving away a copy of the book to one of you (scroll allllll the way down)! Yes—Christmas is coming early this year!

This Vanilla French Toast with Strawberry Sauce is really simple to make. You just whisk up a batter of chickpea flour, non dairy milk, and of course, vanilla! Dip the bread, cook it up, and enjoy! Chickpea flour you ask? Yep. Chickpea flour is a bizarre flour in that it lends a totally eggy taste and texture in some applications. This French Toast is one of them. I’ve used it in my Pan Dulce with Homemade Horchata as well—so good. A word of caution—raw chickpea flour tastes like dirt. It’s awful. Do not taste it before you cook it because you will hate it. Trust me that once it is cooked it is delicious, subtle, and perfect in French Toast.

Simple 5 minute strawberry sauce simmers while the French toast cooks and within minutes you have a fancy meal, certainly worthy of holiday house guests. They’ll think you spent hours working in the kitchen—shhhhh….our little secret!

Kristy’s book is gorgeous, as expected—she and her husband make a great recipe writing/photographing team! Recipes are labeled for potential allergies, making it easy to skim through and find soy free options, nut free options, etc. The book is broken down into sections with veganized classics, game day snacks, and summer bbqs—all of the foods that non vegans think are impossible to veganize. We know differently though!

I used my trusty Le Creuset cast iron skillet and didn’t have any trouble with sticking. That pan is the best ever, and I use it daily. However, the pan shown in the pictures is the Le Creuset Braiser, which is also great, but not as “non-stick” as the skillet.

Also, look at the gorgeous napkin—it’s eco friendly, made out of cotton and hemp, and made by local-to-me vegan blogger Kari from Beautiful Ingredient! Kari is offering a 15% discount off all orders of $25 or more for the rest of the month (November). These would make such a great Christmas gift. Check out all of her designs and colors on her site. Use discount code HOLIDAYVB1012 for items in the Handmade Shop.

Ok! Let’s enter to win a copy of But My Family Would Never Eat Vegan and grab the recipe too! Post a picture when you make this gorgeous Vanilla French Toast with Strawberry Sauce—it’s SO pretty! And be sure to tag Keepin’ It Kind and me! {#frieddandelions // @frieddandelions} Can’t wait to see how it turns out!

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Print Recipe Vanilla French Toast with Strawberry Sauce This Vanilla French Toast with Strawberry Sauce makes a simple, yet GORGEOUS breakfast for all of your holiday entertaining needs! Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Author: Kristy Turner Ingredients 1 vanilla bean

1 cup plain or vanilla nondairy milk nut-free and/or soy-free if necessary

1/2 cup canned coconut milk or vegan creamer

1/2 cup chickpea flour

2 Tbsp. maple syrup

2 Tbsp. arrowroot powder

1 tsp. vanilla extract

1/4 tsp. salt

Vegan cooking spray soy-free if necessary

8 slices vegan bread the thicker the better; gluten-free if necessary

4 cups chopped strawberries fresh or frozen

1 Tbsp. cornstarch

1 –2 Tbsp. agave syrup (or maple syrup; depending on sweetness preference

1 Tbsp. lemon juice

1 Tbsp. water

Powdered sugar or xylitol, for dusting (optional)

Sliced almonds optional Instructions Use a paring knife to make a slit lengthwise down the side of the vanilla bean. You don't want to cut it in half—just split it open. Use the knife to scrape out the tiny seeds. Place the seeds in a large shallow bowl or baking dish.

Add the nondairy milk, coconut milk, flour, maple syrup, arrowroot powder, vanilla extract, and salt. Stir until combined.

Preheat the oven to its lowest setting. Place a cooling rack on a baking sheet. Set aside.

Heat a large frying pan or griddle over medium heat for a couple of minutes. Spray the pan generously with cooking spray. Dip 1 or 2 slices of bread (depending on how many will fit in your pan) in the milk mixture and soak for 10 to 15 seconds on each side. Place the slices in the pan and cook until golden and crispy, 3 to 4 minutes on each side. Transfer to the cooling rack and place the baking sheet in the oven to keep warm until ready to serve. Repeat with the remaining slices of bread, respraying the pan each time before adding new slices. To make the strawberry sauce: Combine the strawberries, cornstarch, agave, lemon juice, and water in a small pot and bring to a boil. Reduce the heat and simmer, stirring frequently, for 3 to 5 minutes, until thickened. Remove from the heat and keep warm.

If you want, slice the pieces of toast in half diagonally before serving. To serve, place 2 slices of bread (or 4 halves) on a plate. Top with a scoop of strawberry sauce and, if you desire, a light dusting of powdered sugar. Sprinkle with a few sliced almonds and serve. Notes Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. The Experiment Publishing



