I had to make a vegan version of the viral yoghurt toast recipe. I thick vanilla cream baked onto toast, basically like a sweet custard toast topped with fresh fruit – blueberries today. Ready in less than 30 minutes, a perfect weekend breakfast recipe.
NUTRITIONAL INFORMATION
The nutritional information will vary depending on the brands of bread, yoghurt etc used, but the following is correct for the brand of seeded wholemeal bread and Greek style yoghurt that I used.
Each slice of yoghurt toast, without toppings, contains 128 calories, 5g of fibre and 4g of protein.
INGREDIENT CHOICES AND SUBSTITUTIONS
If you’re making this gluten free, bread choice is very very very (I can’t stress the ‘very’ enough) important. A lot of gluten free bread is incredibly thin, and if it isn’t thin, it’s often airy/ has holes in it. You need something thicker for this one, so your yoghurt filling doesn’t seep through while it’s baking. The choices in my local supermarket were limited, so I opted for the crusts of my loaf to make sure it was thick enough. Crusts turned out to be a really good option, but buns/ rolls will also work if you can’t find good bread.
I’ve only tried this with whole egg replacer as it has the most similar texture to real eggs, I can’t comment on whether any other egg replacers will work for this one. Let me know if you try something else!
I opted to sprinkle a little granola over mine to add some crunch. You can do the same, use nuts and/ or seeds or eat the yoghurt toast as is with the berries. As you can see, I opted for blueberries for this batch, but any berries will work.
HOW TO STORE AND DOES IT REHEAT
Sorry, no. This one needs to be eaten fresh. You can prep your yoghurt filling in advance and store it in the fridge overnight, but the prepped recipe needs to be eaten freshly baked.
VEGAN YOGHURT TOAST RECIPE
Vegan yoghurt toast recipe, making the viral yoghurt toast trend allergy friendly with no dairy, eggs or gluten.
This recipe is gluten free, dairy free, nut free and vegan friendly. My yoghurt contains soy, but you can use an oat based Greek yoghurt if you need to make this recipe soy free.
Vegan Yoghurt Toast Recipe
Vegan yoghurt toast recipe, making the viral yoghurt toast trend allergy friendly with no dairy, eggs or gluten.
Course Breakfast
Cuisine American
Keyword Yoghurt Toast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Slices
Calories 128 kcal
Ingredients
- 4 slices gluten free bread
- 55 g Oggs Whole Egg Replacer
- ½ cup vegan Greek yoghurt
- 1 tbsp maple syrup/ liquid sweetener of your choice
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon optional
- Fruit to top
Instructions
- Preheat oven to 180°c
- Spread your bread out on a baking tray. If your bread is thick enough, lightly press the centres down to create a little well
- In a jug, mix the egg replacer, yoghurt, syrup, vanilla and cinnamon (if using). Your mixed product should have the colour and consistency of custard.
- When the oven is up to temperature, pir your yoghurt filling into your bread wells and top with some fruit. Berries work really well, as you can see, I’ve opted for blueberries for this recipe.
- Place your baking tray in the centre of the oven for 12-15 minutes until your mixture has thickened and your bread is golden.
- Sprinkle with any crunchy topping you may want to add prior to serving.
