I’ve been meaning to share my French toast recipe with you for months and thought that now might be the perfect time with Bastille Day approaching. I came up with the perfect recipe by accident, too. I had been testing ingredients that could replace miso paste in recipes and after having some luck with tahini, I started thinking of where else tahini could be used as an ingredient or a binding agent. Voilà – as the French say – the best gluten-free vegan and soy-free French toast was born.
These gluten-free, vegan, savoury breakfast muffins are the most moist I have ever come across. This is all thanks to almond meal, zucchini, tomatoes and – most importantly – caramelised French shallots.
I’ve tried a lot of smoothies in my time, and boy, is it hard to find the perfect balance – not just in taste, but in prep time and number of ingredients, too. It’s hard to make a smoothie jam-packed full of nutrients when you’re vegan, hard when you’re time poor with a near empty fridge, and also, hard when you’re not a fan of the good old banana to thicken things up (which, I’ve been told, can take a smoothie from zero to hero pretty quickly).
Well, I’ve done it. I’ve made an easy smoothie that requires virtually zero prep and actually tastes good.
Breakfast without gluten, dairy, eggs or meat just isn’t the same. The first meal of the day was once my favourite of all: eggs, bacon, english muffins, sausages, hash browns … I could go on but I probably shouldn’t.
Enter my delicious gluten-free vegan breakfast bake.
It took me a while to find scrambled tofu nirvana – almost as long as it took me to get this blog up and running – some too dry, others too plain, and the rest too (forgive me) moist.