Vegan, Gluten-free French Toast

Written by Sophie Barrow

Vegan, Gluten-free French Toast
We've loved having more time to cook and bake now that we're all in lockdown. This recipe is one that we've been enjoying for yummy weekend brunches. It's vegan, gluten-free, but oh-so-yummy. It's also quick and easy so you could have it for breakfast everyday if you wanted! 


  • 4 slices of gluten-free bread, good quality
  • 160ml of your favourite plant milk
  • 1 tbsp of maple syrup, plus extra for drizzling
  • 1 tbsp of buckwheat flour
  • 1 tsp ground cinnamon 
  • 1/4 tsp ground nutmeg 
  • 1 pinch of salt
  • Coconut oil for frying
  • 4 tbsp almond butter
  • 1-2 handfuls of frozen or fresh raspberries


  1. Spread the almond butter on all 4 slices of bread
  2. Take 2 slices of bread and press as many raspberries as you can on one side of them with a fork. Then top them with the remaining slices like a sandwich and press down gently
  3. In a bowl, whisk together the milk, maple syrup, flour, cinnamon, nutmeg and salt
  4. Place the sandwiches into a shallow bowl so they fit side by side. Pour the mixture over the bread, then turn the sandwiches over so that both sides are evenly coated
  5. Heat a tsp of coconut oil in a frying pan on a medium heat. When the oil has melted, place the bread slices in the pan and fry for a few minutes until each side is golden brown
  6. To serve, cut the toasted sandwiches in half, drizzle over some maple syrup and sprinkle some more raspberries over them and enjoy! 

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