Vegan French toast with berries

Name: Vegan French toast with berries
Ingredients: 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; 200 g mixed frozen berries; ½ tsp vanilla essence; 2 tbsp coconut yoghurt, extra syrup, pomegranate, chopped chocolate

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.

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Servings

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

Add the milk, syrup, chickpea/white flour, cinnamon, vanilla and a pinch of salt to a large bowl and whisk well.

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.

Meanwhile, warm the berries in the microwave or in a saucepan with a splash of water and ½ tsp vanilla until softened.

Serve the French toast stacked, topped with some coconut yoghurt, the warmed berries, extrasyrup, pomegranate and chopped chocolate.

Last updated one year ago