In a shallow dish, mix together ground flax and almond milk. Let sit for about 5 minutes to thicken up just a bit.

Add your spices, cinnamon, nutmeg, espresso powder, ginger, clove, pepper, vanilla, and sea salt, and give it a good whisk.

Heat a large non-stick skillet to medium heat and melt coconut oil to prevent french toast from sticking (yes, I take this precaution even on a nonstick skillet for this recipe).

Now it's time to dip your bread in the mix. This part is very important, and you don't want to mess it up. Be very quick about it. Do not let your bread soak up too much of the liquid. Just a quick dip for a second on each side and then right into the pan for 2-3 minutes on each side. You will know it's ready to flip when it flips easily with no sticking.

Place on a plate and cover with a towel while you finish cooking other pieces.

Top with favorite toppings, such as whipped coconut cream, cinnamon, fresh fruit, maple syrup, nuts, etc.