Ever since I found that eating eggs exasperates my eczema, I have been striving to eliminate them from my diet. I think that I miss them the most at breakfast, especially on weekend (Monday and Tuesday) mornings when I would enjoy cooking up a nice big breakfast like the ones I remember from my childhood: pancakes, french toast, omelets, and cinnamon toast with scrambled eggs.
To satisfy my need for breakfast, I have been working on my (almost) vegan baking skills, something I might not have pursued if it weren’t for my eczema. I use Apple sauce, mashed bananas, or ground, soaked flax seed to emulate the “sticky” qualities of eggs in such foods as muffins, quick breads, and pancakes. I generally use shelf stable soy or rice milk instead of cow’s milk because we have limited room in our refrigerator and it is nice to be able to open up a single quart of milk while the rest of the stash remains in a cabinet. I do use honey on a regular basis, which makes some of my recipes less than vegan.
Today, my breakfast craving led me to an egg less french toast recipe from The Vegan Table by Colleen Patrick-Goudreau. Here is my adaptation:
Katy’s Egg-less French Toast
1/2 loaf leftover home baked bread, on it’s way towards staleness
1 cup or so soy milk
1 cap full vanilla extract
Cinnamon to taste
Virgin coconut oil
Pure maple syrup, apple butter, or easy fruit syrup (see recipe below) for drizzling
Slice bread into 1/2 inch thick slices. Mix soy milk with cinnamon and vanilla. Place a decent amount of coconut oil in a hot skillet and spread evenly over surface. Dip bread in milk mixture, place into skillet, and sprinkle with cinnamon. Flip bread slices and cook opposite side. Serve hot.
Easy Fruit Syrup
3 tablespoons honey
1 tablespoon jam
1 tablespoon water
Mix ingredients in hot skillet until evenly combined. Transfer to small pitcher and serve.