Vegan Easter Brunch

A sweet way to celebrate Easter with Vanilla Egg-Free French Toast and Carrot Cake Smoothie.
Dish Type: beverages, breakfast, smoothies Lifestyle: dairy free, vegan, vegetarian


Prep Time
20 minutes

Cook Time
10 minutes


Vanilla French Toast:
4 slices of bread

1 tbsp chia seeds

1 cup coconut milk

1/2 tsp cinnamon

2 tbsp Genuine Health Vegan Fermented Protein powder, Vanilla flavour

1 tsp maca

coconut oil for cooking

1/4 cup frozen raspberries

maple syrup


Carrot Cake Smoothie:

2 carrots, peeld & chopped

2 frozen bananas

2 cups coconut milk

1 tbsp flaxseed oil

2 tsp cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1/4 tsp ground cloves

2 tbsp shredded coconut (plus more for topping)

chopped walnuts


Put all ingredients into blender and blend until smooth.  Refrigerate until ready. 

Once ready to serve, pour into two glasses and top with shredded coconut and chopped walnuts.

Vanilla French Toast:
Mix chia seeds, milk, cinnamon, protein powder and maca in a shallow bowl and let it sit for 20 minutes.

While you wait, heat a small pot over medium high heat and add raspberries to make a fruit compote.  Cook the fruit for 5 minutes and let sit until ready to use.

Once the mixture is ready, place sliced bread in the bowl, one at a time, and coat evenly on both sides.

Heat frying pan over medium high heat, and add the coconut oil.  Cook bread until slightly browned on both sides, about 4-5 minutes each side.

Serve toast with maple syrup and raspberry compote.