French toast conjures up memories of warm, cozy breakfasts with family. I love the aroma of cinnamon and vanilla melding with the homey taste of heated maple syrup.

    In my early married years (before plant based) French toast was prepared with white bread and eggs. Advancements in health had whole wheat bread replace the white, and egg beaters replaced eggs. Now, however, even egg beaters have bit the dust!

    The basics to Barnard/Kramer recipe are the same (as they are in most plant based cookbooks), but I've added some additional spices and ingredients to suit my taste and bulk up the nutrition.

This recipe makes about 8 slices. And the trick - TOAST your bread before dipping in the batter!!!

• 1 1/2 cps low fat soy or rice milk (almond milk goes well in this recipe)
• 1/4 cp plain or vanilla soy yogurt (I like to use the probiotics.)
• 2 T whole wheat pastry flour
• 1 T nutritional yeast
• 1 1/2 tsps cinnamon
• 1/4 tsp nutmeg
• 1 tsp agave nectar
• 1 tsp pure vanilla extract
• 1 T ground flaxmeal
• 1 T wheat germ (optional)
• whole wheat bread or other favorite bread

In large bowl, stir the following till well blended: non-dairy milk, flour, nutritional yeast, spices, agave nectar, vanilla and flaxmeal.

Heat griddle. Dip bread in batter and brown on each side till golden. Serve with warmed maple syrup or fruit topping of your choice.