This is by far our favorite french toast recipe. The crunchy amaranth/flakes crust combined with the soft inside tastes so good. And it comes with a ton of plant-based goodness in the form of oats, oat milk, banana, whole grain bread, puffed amaranth and crushed whole grain flakes. Simply delicious… and healthy! Top the toasts with maple syrup or homemade raspberry sauce.
Puffing amaranth is very simple and I’ll upload a video soon on how to make it.
Since we have started to activate grains, nuts and seeds as well as legumes, I soak the oats overnight in water with a bit of buckwheat flour and live plant-based yogurt. Because oats have one of the highest amounts of phytic acid, I would definitely recommend soaking them overnight. Buckwheat and yogurt help to break down phytates, soaking alone is not enough to effectively reduce phytic acid in oats. That’s why you should never consume raw pats.
- 1 cup activated almond milk
- 3 tbsp rolled oats
- 1 ts buckwheat or rye flour
- 1 tsp live plant-based yogurt
- 1/2 banana, peeled
- 1 tsp vanilla extract
- 1 cup puffed amaranth
- 1 cup wholegrain flakes
- Long fermented wholegrain sourdough bread, sliced in eight 1.5 cm (1″) slices
- Maple syrup
- Fresh fruit
- Place flakes in a ziploc bag and crush them with a rolling pin.
- Add milk, oats, flour and yogurt to a blender and soak overnight.
- The next morning, add banana and vanilla and process until smooth. Transfer to a large deep baking pan.
- Arrange bread slices in the baking tray and let soak for 10 minutes. Turn around and soak for another 5 minutes.
- Place the crushed flakes and amaranth in a deep dish and mix them up.
- Transfer the bread slices to the amaranth mixture and coat them on both sides.
- Heat 2 large non stick skillets over medium heat. Add a teaspoon of coconut oil, then fry the bread slices until golden brown on both sides.
- Serve with maple syrup and fruit.