Coconut Flaked French Toast and Salted Caramel Sauce (V + GF)

After finals, all I wanted to do was eat comfort food.  And after seeing one of my friends enjoy their french toast at a bakery, I realized that I hadn’t eaten french toast in the longest time… So, I realized that it was time for me to make french toast (vegan and gluten-free) with an innovative coconut twist and a 5-ingredient salted caramel sauce to top it off.

A question some of you may be thinking is, Why am I hungry after taking a test?  When cortisol levels are high, so is appetite.  Harvard Health Publications explains that when you’re stressed, the brain produces a corticotropin-releasing hormone, which suppresses appetite, and your kidneys pump out adrenaline; the adrenaline puts your body in a “fight-or-flight” position that pauses the need to eat.  It’s not until the stress persists that your adrenal glands release cortisol, which ultimately increases appetite.  To reduce cortisol levels, try eating foods with Omega 3 fatty acids like flax seeds and nuts.  I added in flax seed meal to the french toast batter, and incorporated nuts in the mixed nut butter, one of the ingredients for the salted caramel sauce.

Crunchy and flakey outside, and doughy inside with coconuty flavor throughout, this french toast is super decadent and quite frankly, tops the traditional french toast.  The coconut gives the french toast a summery vibe, and with the simple salted caramel topping, it tastes just like cake (but without the super rich ingredients).  It hits the spot – whether you’re having it to recover from a big test, or just enjoying it for a relaxed Sunday breakfast 🙂

Coconut Flaked French Toast and Salted Caramel Sauce (V + GF)
Recipe type: Breakfast
Cuisine: Vegan, Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 10 pieces of gluten-free bread slices (I used Schär)
  • 1 cup almond milk
  • ¼ cup gluten-free flour blend
  • 1 tbsp tapioca starch (or potato starch)
  • 1½ tbsp flax seed meal
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1 cup shredded coconut
Salted Caramel Sauce
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 2.5-3 tbsp mixed nut butter (Trader Joe's)
  • ½ tsp vanilla extract
  • pinch of salt
  1. Mix together all the ingredients for the toast (minus the bread slices and coconut flakes). Soak the bread slices in the batter.
  2. On a plate, level out the shredded coconut. Place the soaked bread slices on to the shredded coconut on both sides.
  3. Meanwhile, heat a pan (greased with coconut oil) on medium heat. Place the soaked and "breaded" slices on the pan to cook for approx. 4 minutes on each side. Repeat with the other slices.
Salted Caramel Sauce
  1. Mix the ingredients for the sauce.
You can refrigerate them for roughly a week.

Vanilla-y, coconut-y, and caramel-y, this coconut flaked french toast is delicious, and a perfect way to start off your summer breakfasts.

Works Consulted  

Simple Green Smoothie (sugar-free, gluten-free, vegan)

Hello soon-to-be-smoothie lover!  You may have already seen all over Instagram cute pictures of leafy smoothies, and wonder to yourself why anyone would drink that.  I have to admit, that was my reaction to them until this month.  Going from activity to activity, you need something that’s quick and will power you through – and smoothies are the perfect way to do so.  They’re easy, and the most convenient way to pack in your fruits, veggies, protein, and healthy fats.  For smoothie skeptics like me, along with smoothie enthusiasts, this simple smoothie recipe is the tastiest there is :).

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Sweet Potato Coconut Waffles (gluten-free, vegan, refined sugar-free)

My latest obsession has been sweet potato.  People may think of them as only a Thanksgiving type food, but they’re actually quite versatile, and bring the most subtle natural sweetness to any dish.  What better way to celebrate sweet potatoes than make it into a waffle?

These waffles keep you full, satisfied, and are quite the guilt-less morning treat.  I like to refrigerate them, and pop them in the grill during the week.  Yes, you may be thinking that waffles are all around bad for your – and yes, sometimes they can be, especially when they’re gluten free; manufacturer’s might add unnecessary ingredients like natural flavor, or other heavily processed like corn syrup.

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Cinnamon Spice Steel-cut Overnight Oats


These past two weeks have been quite packed for me, and I needed a basic, no-fuss breakfast – that’s preferably seasonal too!   Cinnamon spice overnight oats is as simple as it gets, even more than cereal and milk; all you have to do is mix and refrigerate, and you have yourself breakfast for the next 5 days.  And before you discard this recipe because you think it’ll be mushy, I can assure you that with steel-cut oats, it keeps its hearty qualities.  With just a three ingredient base, you can add anything you want – peanut butter, vanilla, pumpkin puree – the options are endless.  Plus, you don’t need an exact recipe 🙂

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Vegan Coffee Creamer Recipe (with bonus Pumpkin Spiced Latte & Coconut Yogurt)

Perhaps one of the best food related things about Fall is the beverages: the coffee cups warming your hands on your way to work, the pumpkin spiced latte on your break, the list goes on.  Sometimes, instead of entering out in the cold to get your fix of these beverages, make it at home and make it better health and taste wise!  All you need is a coffee creamer base to transform it into your favorite beverage.

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Homemade Raw Almond Milk


If you were to guess the ingredients that were in almond milk, you’d probably think just almonds and water.  But if you take a look at the carton of almond milk in your refrigerator, chances are, it has a bunch of ingredients.  That’s why you should make your own homemade raw almond milk!  You won’t believe how easy and delicious it is!  But first, let’s take a look at a popular almond milk pick, Silk’s Original Unsweetened Almond Milk:

Ingredients: Almondmilk (Filtered Water, Almonds), Sea Salt, Locust Bean Gum, Sunflower Lecithin, Gellan Gum, Natural Flavor.

Although none of their ingredients are considered unsafe by the FDA, (but what even is natural flavor?) why do you need to have more ingredients in your food than you have to?  The truth is, you don’t; just keep it clean and simple, and make your own!

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Vegan & Gluten Free Sandwich Bread

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This Friday, I went to my doctor’s office to see the results of my food sensitivity test of 200 foods.  It came in severe intolerance to foods such as celery, cucumber, brussel sprouts, plums, and kale – all which seem very healthy, but apparently not for me.  Among the long list of my other moderate to mild intolerances were things like cocoa, vanilla, cinnamon, millet, oats, white potato, olives, grapes, basil, corn, maple sugar – the basis of my cooking  and baking.  When I first glanced at the list, I thought that eliminating these foods was going to be fairly easy.  However, I later realized how much of these foods I was actually eating: the olive oil and vinegar of my kale salad, the square of dark chocolate after dinner, potato starch (the binder of all my desserts).  At fourteen years old, I cannot have any dairy or gluten, and after leaving that doctor’s office, I was quite upset.  When we got home, my mother and I scavenged through our pantry and refrigerator, disappointed to find my intolerances in the ingredient lists.  So this morning, I was extremely determined that these restrictions will not limit the tastiness of the food I make, nor take away my love of food, despite it taking away half my ingredient list!

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