Vegan French toast with berries

Enjoy this naturally-sweetened vegan French toast recipe, perfect for a wholesome brunch or a delicious weekend breakfast for the family. Enjoy!

Brought to you by Nourishing Amy for Jason’s Sourdough

Jason’s Sourdough, the creators of the artisan sourdough sliced loaf, and plant-based food blogger and stylist, Nourishing Amy, have teamed up to create a naturally-sweetened vegan French toast recipe, using Jason’s White Ciabattin.

This is the perfect recipe for a wholesome brunch or a delicious weekend breakfast for the family. Enjoy! Recipe created by Nourishing Amy in partnership with Jason’s Sourdough, available at M&S, RRP £1.80. vegan french toast birdseye image

Ingredients

For the toast

  • 180 ml plant-based milk
  • 1 tbsp maple syrup
  • 20 g chickpea flour (alternatively, substitute with 50g white flour)
  • ½ tsp cinnamon
  • ½ tsp vanilla
  • A pinch of salt
  • Vegan butter/coconut oil, for frying
  • 4-6 slices Jason’s Sourdough White Ciabattin

For the toppings

  • 200 g mixed frozen berries
  • ½ tsp vanilla essence

To serve

  • 2 tbsp coconut yoghurt, extra syrup, pomegranate, chopped chocolate

Instructions

1
Add the milk, syrup, chickpea/white flour, cinnamon, vanilla and a pinch of salt to a large bowl and whisk well.
2
Heat a large frying pan with some vegan butter/coconut oil. Dip each slice of Jason’s Sourdough into the batter on each side and transfer to the pan, cooking one or two at a time depending on the size of the pan. Cook for a few minutes on one side until golden, flip and cook on the other side until crisp. Repeat to cook all the French toast.
3
Meanwhile, warm the berries in the microwave or in a saucepan with a splash of water and ½ tsp vanilla until softened.
4
Serve the French toast stacked, topped with some coconut yoghurt, the warmed berries, extrasyrup, pomegranate and chopped chocolate.

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