You won’t miss the eggs with this easy and delicious vegan French toast. It’s crispy on the outside, soft on the inside and makes the perfect breakfast.

Ingredients

6 slices of Bakers Delight Sourdough Vienna
3 tbsp maple syrup
150g blueberries
2 tbsp chickpea flour
2 tbsp almond meal
2 tsp cinnamon
200ml oat milk or rice milk
1 tbsp golden caster sugar
1 tsp vanilla extract
Grapeseed oil, for frying
Icing sugar, for dusting

Method

STEP 1

Gently heat the maple syrup and blueberries in a saucepan until the berries start to release their juices. Set them to one side in the pan

STEP 2

Whisk the chickpea flour, almond meal, cinnamon, milk and vanilla together in a bowl

STEP 3

Heat a little oil in a frying pan

STEP 4

Dip a slice of bread into the milk mixture, shake off any excess and fry the bread on both sides until it browns and crisps at the edges. Keep the slices warm in a low oven as you cook the rest

STEP 5

Serve with the blueberry mixture spooned over and dust with icing sugar