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This is as close as you will get to the real deal. I have given the basic recipe for the French toast and included the rhubarb which was roasted with vanilla, orange and star anise.

Don’t use thin sliced bread for this, I find the best bread is a day old loaf cut into think 1 inch slices, sourdough being my favourite.
You can add any toppings to this recipe, fresh berries, fruit sauces, a drizzle of chocolate and one of my favourites, blueberry, pecan and maple syrup.


400g rhubarb cut into 2 inch pieces
3-4 tbs syrup of choice maple/rice/agave
zest of and juice of half an orange
2-3 star anise
1 vanilla pod split

French toast
4-6 thick slices bread slightly stale
3/4 cup gram flour
1 cup plant based milk
1 tsp vanilla extract
1 tsp vanilla bean paste
1 tsp ground cinnamon
2 tbsp. maple syrup
A little coconut oil for the pan.

To serve
Coconut or other plant yogurt
Maple syrup or stem ginger syrup
roughly chopped pistachio nuts
maple syrup


Pre heat the oven to 180°C.

Place the rhubarb into a baking dish and drizzle over the syrup, orange juice and add the zest, star anise and vanilla, stir to combine. you can remove some of the vanilla seeds with a knife to give to a little helping hand.

Cover tightly with foil and place in the oven for 15 minutes. Check the rhubarb to make sure it’s tender, if not pace back in the oven for another 5 minutes or until it’s tender, it will depend on the thickness of your rhubarb. When it’s ready remove from the oven and set aside.

Whilst the rhubarb is in the oven place the gram flour, milk, vanilla, cinnamon, ginger and syrup, into a high powdered blender and blitz until silky smooth, pour into a wide dish and add your slices of bread, you may need to do this in batches. Let the bread soak up the milky liquid and turn them over.

Heat a large none stick pan to medium high and add a little coconut oil or light oil. When the sliced have soaked up all the milky liquid add them to the pan. Again you may need to do this in batches.

Fry till golden brown on each side, remove and place on a baking tray in an oven to keep warm while you cook the other slices. Or place plates if serving immediately.

Top each slice with dollops of yogurt, a few rhubarb pieces with a tablespoon or two of the syrup and a sprinkle of pistachio nuts and a drizzle of maple syrup.

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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