Sweet Potato French Toast with Coconut Quickbread

Inspired by this Vegan Banana French Toast at Cook It Allergy Free


Coconut Bread:

2/3 cup coconut flour

1/2 cup brown rice flour

1/2 cup sorghum flour

1/3 cup quinoa flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon xanthan gum

1/2 cup Spectrum Organic Palm Shortening (sub: butter or Earth Balance)

3 Tbsp. flaxseed meal plus 2/3 cup water

3/4 cup unsweetened soy milk

1/2 cup unsweetened apple sauce

1 tablespoon orange zest

2 teaspoons vanilla extract

1 teaspoon liquid stevia

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon cloves

"Egg" Wash:

1 cup unsweetened soy milk (or your favorite alternative)

1 tablespoon flaxseed meal

1/4 - 1/2 cup pureed sweet potato

1 tablespoon orange zest

dash each of cinnamon, nutmeg, cloves

10 drops liquid stevia (optional)


  1. To make the bread: Preheat Oven to 350 Degrees F. Grease bread pan.
  2. Whisk together flours, baking powder, salt, and xanthan gum. Cut in shortening with a fork.
  3. In a small bowl, stir flaxseed meal and water. Whisk in milk, apple sauce, vanilla and stevia.
  4. Beat the wet mix into dry.
  5. Pour batter into greased pan and bake for 45 minutes or until a toothpick stuck in the middle comes out clean.
  6. Once the bread comes out of the oven, let it cool for a few minutes, then turn onto a cooling rack and let cool another ten minutes. Slice into approximately 10 slices.
  7. To make the french toast: Whisk together the milk and flaxseed meal in a wide plate or pie pan. Whisk in the rest of the "egg" wash ingredients. Start with 1/4 cup of sweet potato, but you can add another 1/4 cup if you like a thicker coating on your french toast.
  8. Heat a skillet over medium-low heat with a teaspoon of your fat of choice (Earth Balance, coconut oil, etc.) to grease the pan. Dip a slice of bread in the wash, coating both sides. Cook the bread about 2-3 minutes on each side, allowing it to get golden brown before flipping.

Makes approximately 10 slices of french toast

Find the original recipe at The Daily Dietribe.