Again, I recommend using unsliced sourdough, so you can slice thick slices. If all you have is sliced, that should be fine - just reduce the cooking time slightly.
This is a very adaptable recipe! Feel free to replace the almond milk with your own milk alternative. Also, you can replace any of the spices listed, should they not agree with you.
In a large bowl, combine the almond milk, cardamom, cinnamon, nutmeg and vanilla. Lightly mix.
Slice the sourdough into about 1 inch thick slices.
Add 2 tablespoons of coconut oil to your nonstick pan, and begin to heat over medium-high heat.
Soak your sourdough slices in your dairy-free milk mixture for about 5 seconds on each side. Set aside on a plate.
Place your soaked sourdough slices in your preheated nonstick pan and cook for about 4-5 minutes on each side (or until lightly browned).
While the French Toast cooks, thinly slice your strawberries so that they're ready to place atop the sourdough.
Once the French Toast is finished cooking, plate it. Drizzle with maple syrup. Top with strawberries, raspberries, or fruit of your choice.
We also like to add some good granola for crunchiness, though this is optional.
And finally, enjoy your diary-free, sourdough French Toast with your favorite morning beverage, like our 3-ingredient Mocha, and let us know how the recipe turned out for you!