Sift the chickpea flour – you don’t want clumps in that batter!.Fresh bread tends to absorb too much moisture and comes out too soggy. *I recommend using stale bread in this recipe (one or two day old bread is perfect). It’s best to buy an unsliced loaf and cut your own slices, around 1 inch thick. Avoid using ready-sliced bread as the slices tend to be very thin. * I find that using chunky, unsliced, wholemeal loaf works best (I used gluten free wholemeal seeded loaf). TIPS ON MAKING YOUR PLANT-BASED FRENCH TOAST TASTE THE BEST: Fry the toast for a couple of minutes on each side until golden and crispy.Be careful not to hold the bread in the batter for too long, otherwise it’ll become too soggy. Dip the bread slices into the batter and hold for 3-5 seconds on each side to allow the bread absorb the batter.Heat up a good quality non-stick frying pan and grease with coconut oil.Combine all batter ingredients in a shallow bowl and whisk until the batter is smooth.Slice your bread to around 1 inch thick slices (see notes on the type of bread to use below) and set aside.Making this delicious breakfast or brunch couldn’t be easier: HOW TO MAKE THIS EASY VEGAN FRENCH TOAST RECIPE: Coconut oil (or olive oil/sunflower oil) for frying.Cinnamon, just because there’s no French toast without cinnamon… Doh!.These protein-rich ‘little guys’ add a savoury taste to this toast, as well as extra nutritional benefits (they hold anti-viral and anti-bacterial properties, improve digestion, promote healthy hair & skin etc). Dairy-free milk (I used almond milk, although you can use any plant-based milk of your choice, preferably with neutral flavour).It’s great value for money, which makes it a budget-friendly option. It’s perfect for baking (especially vegan baking) as it doesn’t need a binding ingredient to hold the dough together (check out these delicious spinach wraps or chickpea waffles).ģ. It’s rich in protein and naturally free from gluten, so it’s great from nutritional perspective.Ģ. I use this type of flour in a lot of my recipes for a number of different reasons:ġ. Chunky bread (see notes on which type of bread to use below in the post).It’s just a handful of staple ingredients – 9 to be precise – and you’re very likely to stock them in your cupboard/fridge already: INGREDIENTS YOU’LL NEED FOR VEGAN FRENCH TOAST RECIPE: Chickpea flour – Bingo! Apart from bringing out the savoury flavour, it’s a great protein-rich option too (great for counter-balancing those calories, right?!).Mashed banana – great taste but very far-fetched from the classic French toast and the taste of banana was a little overpowering for me.Traditional flour – couldn’t quite get the same ‘eggy’ flavour as traditional French toast.Tofu – it was a little too heavy in texture for my liking.And off I went to the kitchen, experimenting with: Now that I’m trying to introduce more plant-based meals into my diet (it’s been a slow process and I’m not there with being fully plant-based yet), I thought it’s a great time to experiment with a vegan-friendly version of French toast. I’d always sprinkle extra sugar on it when mum wasn’t looking… French toast always reminds me of my childhood when my mum cooked eggy bread for me and my brother as a special Sunday breakfast. When French toast came up on my screen, I suddenly thought – I honestly can’t remember the last time I had eggy bread, it’s definitely been way too long. I must be honest, I get a little lazy with my breakfasts these days and tend to resort to the same trusted favourites (like these overnight oats, chia pudding bomb or ‘cheesy’ polenta). I was endlessly scrolling through my Pinterest boards the other day in search of some exciting breakfast & brunch inspiration. Make a seriously delicious weekend brunch come true with this easy, light, crispy & protein rich vegan French toast – a plant-based twist on the traditional old classic! Minimum effort & time yet maximum taste and lots of brownie points from your friends and family!
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