Vegan French Toast with Banana, Raspberries & Syrup
- 3 heaped tbsp gram flour
- 1.5 cups almond milk measured cups
- 1 tbsp muscovado brown sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 6 thick slices sourdough bread 1 inch thick per slice
- coconut oil for frying
- 1 handful raspberries fresh or frozen
- 1 banana sliced
- 2 tbsps pure Maple syrup
Place the gram flour in a large bowl or container (one big enough to lay the bread down flat to soak up the mixture).
Gradually whisk one cup of milk into the flour ensuring to break down any lumps.
Ad the cinnamon, vanilla extract and crumble in the sugar. Whisk again while adding the remaining milk. Leave to stand and thicken while you cut the bread and get the frying pan ready.
Heat a little oil in a frying pan. When it starts to sizzle, turn down the heat.
Dip a slice of the bread in the mixture so it is coated on both sides. Do not leave it to soak in the mixture because it will become too soggy, just dip it in each side then place in the frying pan to cook on each side for about 2 minutes. Flip the bread over during cooking to ensure it does not burn.
Continue with the remaining pieces of bread until you have cooked all 6 slices.
Put the cooked French toast on the plates and top with the raspberries, banana and Maple syrup.
Serve immediately while still warm.
Use a sturdy bread for this toast such as sourdough or a crusty rye. A soft, white bread will end up too soggy when soaked in the mixture and may fall apart.