Format

maple syrup

Where do I begin? crispy, creamy and dreamy. I love crumbles. This bowl is basically two layer; a bottom fruit mix and an upper cinnamon-y and crispy oats granola. I started making this after years of eating the plain old oatmeal and to be honest, I was done with it. After reading Dr. Greger’s “How not to Die” over the summer, I came to understand how important it is to incorporate more antioxidants into my diet. Along with oats, cinnamon, ground flax, chia seeds and almond meal, this recipe checks more than 5 items from his daily dozen.

The best thing is: this is an amazing meal to take out. All you’ll need to do is to pack this in a jar with the coconut milk in the bottom and everything else on top. Close the jar and just shake it to mix everything before eating. There’s also a variation of this recipe on BindubyOhoud where I make this exact recipe but into a parfait; perfect for having guests over.


Print Recipe
Apple Berries Crumble
Prep Time 5 minutes
Cook Time 25 minutes
Servings
2
Ingredients
For the Granola Topping
For the Fruit Base
Extras
Prep Time 5 minutes
Cook Time 25 minutes
Servings
2
Ingredients
For the Granola Topping
For the Fruit Base
Extras
Instructions
  1. Preheat your oven to medium heat.
  2. Peel and de-core the apple and then cut it into small pieces. Place the apple pieces in a pot and cover the bottom with a little bit of water. Cook the apples for about 5 minutes and then add the berries and cook for another 5 minutes.
  3. If you're adding the chia to the fruit, then prepare it by adding a tablespoon of water to the chia in a cup, stir well and set aside. After the fruit cooks and cools down, add the chia mixture and stir well to incorporate.
  4. Mix all the dry ingredients for the granola in a big bowl. Add in the maple syrup or honey and mix everything until the sweetener is evenly distributed and the oats are a bit clumpy. Set aside.
  5. Transfer all the fruit to an oven-safe dish and flatten using a spatula. Top the fruit mixture with the granola and spread evenly. Place in the oven and bake for about 20 minutes.
  6. Once the granola browns a little bit, remove from the oven and serve immediately in bowls and top with coconut milk.

Until a couple of years ago, driving from Heliopolis to Maadi randomly to satisfy my French toast cravings was not unusual. I remember trying countless times to make them at home but they would always come out soggy and never as perfect as I wanted them to be.

And then I stopped eating eggs, milk and butter.

And my cravings were occurring more regularly.

And then I discovered that if you can veganize anything and that google is a life-savior (or should I say stomach-savior?).

Now, I don’t even crave this as often as I used to, I rarely consume processed flour and I don’t always have some stale bread on hand but every once in a while I just feel like it so I just go for it. Basically, what I’m trying to say here is that I’m not trying to promote this as a “healthy” recipe but more of “healthier” form of an old comfort food.

The most important thing about this recipe, or any French toast recipe, is to either use stale bread or to put your bread slices in the oven for a few minutes to get rid of some of the moisture. Fresh and soft bread soaks a lot of the liquid making it impossible to cook properly on the inside. Tip: do not ever use sourdough bread to make french toast. It just doesn’t work out!

Other than that, the recipe is based on using flax meal as an egg-replacement and a classic cinnamon and nutmeg mixture. I tried many recipes calling for ground almonds, chia seeds or sugar but I find that this basic flax one is so quick to make since I always have ground flax on hand. It’s also so delicious and my non-vegan friends and family highly praise and approve of! For us, this is the perfect winter weekend breakfast.

If you make this, I’d love to know how it came out. You can always comment down below and tag it #urbanearthlings on social media!

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Print Recipe
Eggless French Toast
Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Servings
1-2 people
Ingredients
Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Servings
1-2 people
Ingredients
Instructions
  1. Slice your bread into 1 cm thick slices. I had a thin loaf so I made bite-size pieces. Bigger slices work as well. If your bread isn't a day or two old, then go ahead and put them in the oven for about 5 minutes to get rid of the moisture.
  2. Combine the flax meal, cinnamon and nutmeg in a bowl and then add the plant-based milk(s) and whisk. Set aside for a couple of minutes so it thickens.
  3. Heat a non-stick over medium heat and then set it to the lowest heat.
  4. Soak the bread slices one by one, on each side and then place on the pan immediately. A whole baguette will take me about 3 rounds on the pan. Cook for 3 minutes then flip and cook for about a minute or two.
  5. Serve the french toast bites with a drizzle of sweetener and a handful of fresh berries. Enjoy!