Gingerbread French Toast with Gingerbread Whipped Cream (Vegan)

It is officially December which means it is gingerbread season! During the winter I love to bake and experiment with new recipes! Therefore, I came up with this delicious gingerbread french toast recipe using actual gingerbread that I made the night before! It is super quick and easy! Plus it features this amazing gingerbread whip cream made out of an ingredient you would never guess! This recipe gets the gingerbread flavor from the molasses and the amazing Primal Palate Gingersnap Seasoning! Use the code BETHINKEATHEALTHY10 for 10% off your order! Find this delicious recipe below and go make it on a perfect winter morning!

Gingerbread:

Ingredients:

-2 cups whole wheat pastry flour

-1 tsp baking soda

-1 tsp baking powder

-1 tbsp Primal Palate Gingersnap Seasoning

-1/2 tsp pink salt

-1/4 cup melted coconut oil

-1/4 cup molasses

-1/4 cup pure maple syrup

-1 tsp vanilla extract

-2 flax eggs

-1 cup unsweetened apple sauce

Directions:

1. Make the flax eggs by adding 2 tbsp of flax seeds and 6 tbsp of water to a bowl. Let thicken.

2. Add all the ingredients to a bowl and combine.

3. Spray a bread pan and add the batter to the pan.

4. Bake at 350F for 45 minutes.

5. Take out and let cool overnight.

Gingerbread Whipped Cream:

Ingredients:

-1/2 cup aquafaba juice (juice from a chickpea can)

-1 tsp molasses

-1 tsp vanilla extract

-1 tsp cream of tarter

-1 tbsp pure maple syrup

-1/2 tsp Primal Palate Gingersnap Seasoning

Directions:

1. Add aquafaba to a bowl and mix with a fork or hand mixer until it becomes foamy and forms stiff peaks (about 5 minutes).

2. Add the rest of the ingredients.

3. Continue whisking for a few more minutes until everything is well incorporated.

4. Set in the freezer to chill while you make the french toast.

Gingerbread French Toast:

Ingredients:

-1 gingerbread loaf (about 2 slices per serving)

-1/2 cup unsweetened almond milk

-1 tsp vanilla extract

-1 tsp Primal Palate Gingersnap Seasoning

-1-2 tbsp coconut oil

Toppings:

-Vegan gingerbread whipped cream

-Molasses

-Pomegranates

-Primal Palate Gingersnap Seasoning

Directions:

1. Add the almond milk, vanilla extract, and Primal Palate Gingernsap Seasoning to a bowl. Combine well.

2. Soak 2 slices of the gingerbread in the mixture for a few minutes on each side.

3. Add coconut oil to a pan followed by the gingerbread. Cook on each side until slightly toasted.

4. Add to a plate and top away (makes about 3 servings)!

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