The not-so-secret ingredient in this vegan French toast recipe that makes it soft, thick, and eggy without the eggs is aquafaba. Make your own variation by using your favourite bread or berries.
The thick liquid you see when you open a can of chickpeas is aquafaba, which is the liquid that comes from soaking or cooking beans or legumes. The liquid is frequently used as an egg substitute in vegan baked goods because of its texture and protein makeup, which makes it beneficial for thickening, binding, emulsifying, and foaming.
Make your own or use the liquid from canned or boxed chickpeas or other beans.
Serving Size: make 8 slices
Prep Time: 10 mins
Cook Time: 30 mins
1 1/2 cup unsweetened, unflavored plant milk
1/2 cup almond flour
1 cup aquafaba
2 tbsp pure maple syrup
1/4 tsp ground cinnamon
2 pinches of salt (optional)
1/2 tbsp orange zest (from half an orange)
8 whole-grain bread slices (about ¾ inches thick)
4.5 ounces (about 1 cup) blueberries or raspberries (fresh, or frozen and thawed)
1/2 cup applesauce
1 tsp pure maple syrup
1- Preheat the oven to 400˚F. Place a wire rack over a baking sheet.
2- In a mixing bowl, whisk together the plant milk, flour, aquafaba, maple syrup, cinnamon, and salt (if using) until smooth. Place in a small pan. Mix in the orange zest thoroughly.
3- Over medium heat, warm a nonstick skillet. Allow each bread slice to soak in the liquid for a few seconds. Turn the bowl over and soak for a few more seconds. Cook for 2 to 3 minutes over medium-low heat in the skillet. Cook for another 2 to 3 minutes on the other side, until golden brown.
4- Place the toast on a wire rack in the oven and bake for 10 to 15 minutes, or until crisp.
5- Combine berries, applesauce, and maple syrup in a blender and pulse until sauce reaches a chunky consistency. Serve the french toast warm with the berry compote.
Look for the FIBRE!
We only eat 10-18grams/day of fibre in a western diet.
Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.
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