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Vegan French Toast with Berry Compote, Coconut Yoghurt + Toasted Coconut Flakes

Serves: 2

Prep time: 15 minutes

Cooking time: 25 minutes

Quick and easy vegan French toast, a decadent dish for a girl’s breakfast, family brunch or even a little self-care Sunday in bed. Yes please!

French toast has been traced back to the Roman Empire, in France, it’s called ‘pain perdu’ meaning lost bread as it was stale bread that would have otherwise been thrown away. I love that it originated from a concept of not wasting food-conscious living done right. So this works so well with bread that’s a few days old. You can play with the toppings – I also love this French toast with a quick chocolate spread, grilled banana and toasted sesame seeds or apple compote, granola and tahini. It can also be made into a savoury version, just omit the vanilla in the batter and top with pan-fried mushrooms, grilled cherry tomatoes and fresh slices of avocado.

Berry Compote


  • 3 cups mixed frozen berries

  • 3 tbsp lemon juice

  • 1 tbsp sweetener of choice (coconut sugar, pure maple or rice syrup)

  • ½ vanilla pod or ¼ tsp pure vanilla extract


  1. Place all the ingredients together in a pot. Mix and cook on medium heat for 5 minutes, then reduce to simmer for a further 10 minutes. Allow to cool so that it can thicken. Can be stored in an airtight container and refrigerated for 3-4 days.

French Toast


  • 4-6 slices rustic bread of choice (the drier the bread the better)

  • 1 cup plant-based milk (oat/almond/organic soy)

  • 1 tbsp ground chia seeds

  • ½ vanilla pod or ¼ tsp pure vanilla extract


  1. In a bowl, combine the plant milk, chia seeds and vanilla together. Whisk and place in the fridge for 10-15 minutes. Take out the fridge and whisk again. Dip the bread slices into the mixture for a few seconds on each side. You don’t want the bread to get too soggy that it falls apart but each slice must be nicely coated with the mixture. Heat a non-stick pan on medium heat and fry the bread slices for 3-4 minutes on medium heat until golden brown. If using oat or soy milk, it is best to add a few drops of coconut oil to the pan so they can get nice and crispy. Almond milk works well as the fat content is higher. You can also ladle a bit of the batter mixture onto the slice of bread while it cooks for an extra crispy layer of deliciousness.

  2. Serve with a generous dollop of berry compote, coconut yoghurt, toasted coconut flakes and drizzle with sweetener of choice (rice syrup, pure maple syrup or agave nectar work well).


Special thanks to photographer, Samantha Lowe, and food-stylist, Christi Wasserman.


Gluten-free if using gluten-free bread and gluten-free oat milk

Nut-free if using nut-free plant-based milk



Refined sugar-free

With love,




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