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Vegan French Toast

balanced breakfast

Vegan French Toast

This is a spot for a paragraph-sized description of the dish. “I love to make this when I’m on t he go, blah blah”

Vegan French Toast

Ingredients

  • 1 heaping Tbsp chia seeds (whole or ground into a fine meal so their undetectable)
  • 1/2 Tbsp agave nectar or maple syrup (or sub honey if not vegan)
  • 1 cup unsweetened almond milk (or any non-dairy milk)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 4-5 sliced bread (it’s important to use a sturdy, rustic bread or it can turn out soggy/soft)

directions

  1. Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10-20 minutes.
  2. Preheat griddle to medium heat (350 degrees) and grease with 1 Tbsp vegan butter or coconut oil.
  3. Dip each slice of bread in the batter for about 20 seconds on each side. If your bread is dry, leave it in a little longer. If you’re using sandwich bread, it should only need 25-30 seconds total to soak.
  4. Place on griddle (or pan) and cook until golden brown on the underside. Carefully flip and cook until the other side is golden brown as well- 3-4 minutes.
  5. Top with desired toppings.

Toppings

We used raspberries, blueberries, maple syrup, and mint to garnish.

Add whatever toppings your in the mood for; peanut butter and homemade chocolate sauce or honey and bananas. Whatever your heart desires.

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Simple Breakfast Hash

Balanced BREAKFAST

Simple Breakfast Hash

I don’t know about you but breakfast potatoes are my favourite part of a weekend brunch! These potatoes in particular are slow roasted to crispy perfection and blended with onions and garlic to add a ton of extra flavour that I know you will enjoy!

Simple Breakfast Hash

Ingredients

For the Potatoes:

  • 3 medium russet potatoes, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 tsp dried thyme
  • 2 tsp sea salt
  • 1 tsp pepper
  • 1/4 cup olive oil

For the Skillet Mixture:

  • 1 medium onion, diced
  • 5 cloves of garlic, finely diced or minced
  • 1 tsp olive oil
  • sprinkle of sea salt and pepper

directions

  1. Combine diced potatoes with spiced and 1/4 cup of olive oil, mix well. Bake in a glass casserole dish at 450 degrees for 40-50 minutes, checking and stirring every 20 minutes, until crispy.
  2. Use a spatula to unstick potatoes from the pan each time you stir.
  3. Sauté onion, garlic, 1 tsp of olive oil, and a sprinkle of sea salt and pepper in a skillet. Cook for 5-8 minutes, or until browned.
  4. Once potatoes are crispy, remove from oven and stir in the garlic and onion skillet mixture until well combined.
  5. Serve as a side for your favourite breakfast.

Did you make this recipe?

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Banana Almond Granola

balanced BREAKFAST

Banana Almond Granola

Granola of any sort is an easy solution to all cravings plus packs the perfect crunch. Whether you are running out the door late for work, or you want a midnight snack that’s healthy but delicious – granola is the best! Banana and almonds have always been my favourite combo, but feel free to omit and add your own flavours.

Banana Almond Granola

Ingredients

  • 8 cups rolled oats (you can use gluten-free rolled oats if preferred)
  • 2 cups pitted and chopped dates
  • 2 ripe bananas, peeled and chopped
  • 1 tsp almond extract
  • 1 tsp salt
  • 1 cup slivered almonds, toasted (optional)

directions

  1. Preheat the oven to 275 Degree Fahrenheit
  2. Add the oats to a large bowl and set aside. Line two 13 X 18 inch baking sheets with parchment paper.
  3. Place the dates in a medium saucepan with 1 cup of water and bring to a boil. Cook over medium heat for 10 minutes. Add more water if needed to keep the dates from sticking to the pan.
  4. Remove from the heat and add the mixture to a blender with the bananas, almond extract, and salt. Process until smooth and creamy.
  5. Add the date mixture to the oats and mix well. Divide the granola between the two prepared baking sheets and spread out evenly.
  6. Bake for 40 to 50 minutes, stirring every 10 minutes, until the granola is crispy. Remove from the oven and let cool before adding the silvered almonds (if using). (The cereal will get even crispier as it cools.)
  7. Store the granola in an airtight container.

Did you make this recipe?

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4-Ingredient Fluffy Plant-Based Protein Pancakes

BREAKFAST

4-Ingredient Fluffy Plant-Based Protein Pancakes

These extra thick and fluffy protein pancakes will be your new go-to pancake recipe. Top them with your favourite berries, banana, peanut butter and maple syrup and dig on into a big weekend stack.

Fluffy Plant-Based Protein Pancakes

Ingredients

  • 1 cup (120g) all-purpose flour
  • 1/4 cup (28g) Flourish Health’s Vanilla Plant-Based Protein Powder
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp maple syrup, see notes
  • 1 cup water, plus more as needed

directions

  1. Mix the flour, protein powder, baking powder and salt together in a bowl.
  2. Add the maple syrup or sweetener of choice if suing, then slowly add the water, mixing until “just mixed.” It should be a little lumpy and quite thick but still pourable. Add a little extra water if needed.
  3. Allow the batter to rest while you heat a pan over low to medium heat. Use a little cooking spray or a good non-stick pan and scoop about 1/4 cup of the batter onto the pan for each pancake.
  4. Cook until bubbles start to appear and the edges of each pancake look dry and firm. Flip and cook for 1-2 more minutes.
Notes
Sweetening options include 1-2 tbsp pure maple syrup, agave or coconut sugar or for sugar-free pancakes, stevia powder, liquid stevia drops or monk fruit to taste. If you’re using flavoured protein powder, you can omit or reduce additional sweetener.
 

Pancake Topping Ideas

Pancake toppings are the best part. Here are some of my favourites. 

  • Peanut butter, almond butter, or any type of nut butter
  • Dates soaked in hot water then blended to make caramel sauce
  • Sliced bananas
  • Homemade chocolate sauce made from maple syrup, coconut oil, and cacao powder
  • Cacao nibs or dairy-free chocolate chips with fresh sliced strawberries
  • Pure maple syrup
  • Coconut butter

Did you make this recipe?

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