I am not one to eat much breakfast or partake in brunch activities however there is something about spending time with family around the holiday season and winter months that makes me crave breakfast food.
It is standard for me to prepare maybe eggs, bacon, or oatmeal based on what I would have in my kitchen cupboard in the past, however, I have been craving two American breakfast classics French Toast and pb&j sandwiches.
Although this recipe may not be a groundbreaking invention, I wanted to combine two breakfast classics and of course make it top 8 allergy-free. So I have for you my no-nut butter & jelly vegan french toast sandwich!
Let’s get this brunch day-party started!
Ingredients:
- Vegan White Bread (No soy, nuts, or gluten)
- Sunflower Butter
- Raspberry Jam
- Plant Milk
- Pumpkin Pie Spice
- Brown Sugar
- Arrowroot Powder
- Baking Powder
- Salt
- Vegetable Oil
- Confectioners Sugar*
- Maple Syrup*
Materials:
- Small Mixing Bowl
- Whisk
- Shallow Plate
- Measuring Cups and Spoons
- Butter Knife
- Small Cooking Pan
- Spatula
To start preparing your french toast mixture for your sb&j sandwiches, in your small mixing bowl combine dry ingredients (pie spice, brown sugar, arrowroot, and baking powder.
After dry ingredients are combined, whisk in your plant-based milk and add a pinch of salt to taste.
Once the wet and dry ingredients are mixed, pour the french toast mixture into your shallow plate/bowl and set aside.
To prepare sb&j sandwiches take 2 slices of your white bread and spread approx. 2 tbsp of sunflower butter on one slice and 1 tbsp of raspberry jam on the other slice and form a sandwich.
Now that your sb&j sandwiches are formed soak each side of your sandwiches in the french toast mixture until heavily coated.
After coating sandwiches, in a small cooking pan begin cooking your sandwiches with vegetable oil over medium heat for 2-3 mins on each side until golden brown and crispy.
Once french toast sb&j sandwiches are fully cooked place on a plate and coat with confectioners sugar and serve with maple syrup!
Allergy-Friendly Vegan French Toast Sandwich
Equipment
- Small Mixing Bowl
- Wisk
- Shallow Plate
- Butter Knife
- Measuring Cups and Spoons
- Spatula
- Cooking Pan
Ingredients
- 6 Slices Vegan White Bread (allergy-free)
- ¾ cup Sunflower Seed Butter
- ⅓ cup Raspberry Jam
- 1 cup Plant Milk
- 2 tsp Pumpkin Pie Spice
- 1 tbsp Brown Sugar
- 2 tbsp Arrowroot Powder
- ½ tsp Baking Powder
- 1 pinch Salt to taste
- 2 tbsp Vegetable Oil
Toppings
- Confectioners Sugar to taste
- Maple Syrup to taste
Instructions
- In a small bowl whisk together dry ingredients (pie spice, sugar, arrowroot, baking powder)
- Once dry ingredients are combined whisk into bowl milk and add a pinch of salt to taste
- After dry and wet ingredients are combined pour mixture into a shallow plate and set aside
- Prep sb&j sandwiches with two slices of white bread and spread 2tbsp of Sunflower butter and 1tbsp of jam on each slice and form sandwiches
- Once sandwiches are formed, soak both sides of each sandwich in french toast mixture on a shallow plate until sandwiches are fully coated
- With a small cooking pan, over medium heat begin cooking coated sandwiches with vegetable oil for 2-3mins on each side until golden brown and crispy
- After french toast sandwiches are finished cooking, on plate coat with confectioners sugar and serve with maple syrup
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