Try some Facon Bacon on the side. PCRM's Nutrition Program Manager, Jill Eckart, shows you how! Have some nondairy plant milk to go with your French toast! A little cinnamon goes a long way. Rice, hemp, oat, almond, and soy milks are some of the many types available in stores now. In this recipe, cashews are used in place of eggs. You can also use ground flaxseed mixed with water at a 1:3 ratio. These are low-fat, cholesterol-free, fiber-rich substitutions. For more healthy baking tips, visit our website >

Country French Toast

French toast makes a great addition to your breakfast or brunch buffet spread. This recipe, unlike our other French toast recipes, does not contain soy, so it’s a perfect alternative for folks who are allergic to soy.

Ingredients

Makes 8 slices

1/4 cup raw cashews
1 cup water, divided
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/2 teaspoon turmeric
8 slices bread

Directions

Blend cashews with 1/4 cup water in a food processor. Add remaining 3/4 cup water, syrup, vanilla, cinnamon, and turmeric and process until very smooth.

Transfer to a large bowl. Dip bread slices into the mixture to coat both sides well. Cook on a dry nonstick griddle until brown on both sides. Serve with maple syrup, applesauce, or fruit, if desired.

Per serving (1 slice): 97 calories; 2.8 g fat; 0.5 g saturated fat; 25.5% calories from fat; 0 mg cholesterol; 2.6 g protein; 15.6 g carbohydrates; 2.8 g sugar; 0.7 g fiber; 172 mg sodium; 42 mg calcium; 1.2 mg iron; 0 mg vitamin C; 0 mcg beta-carotene; 0.1 mg vitamin E

Recipe from Mary McDougall of the McDougall Program (www.drmcdougall.com).

Please feel free to tailor PCRM recipes to suit your individual dietary needs.