Perfect for the weekend
French toast, or how we say in Dutch; wentelteefjes! You normally make them with eggs and milk. The vegan variation? For this you simply use plantbased milk, for example oat milk, almond milk or soy milk. You don’t have to add an egg to get the same kinda thing. In order to get that bit of eggy taste, we add some chickpea flour and nutritional yeast flakes to the milk.
Do not buy sliced bread for this dish, but a whole one from which you can cut tasty thick slices yourself. Your slices will then fall apart less quickly after you dip them in the milk. When the bread is a bit old, it is a little more robust and therefore even more suitable to make this dish.
Your could do this with any type of bread you want. Really fancy a special treat? Then get (vegan) croissants and use them to make the French toast. You can then cut them open to fill with coconut yogurt and raspberries.
French toast was Linda’s favorite breakfast and helped her to drop 9 kg with the Your 50 Days Green Happiness program. She made the French Coconut Kiss from the winter book for many days. Lose weight and still eat this kind of breakfast? It is possible!
- 250 ml plantbased milk, unsweetened
- 3 tbsp chickpea flour
- 1 tbsp nutritional yeast flakes
- 4 tbsp maple syrup
- 1 tsp vanilla powder
- 1/2 tsp cinnamon
- pinch of sea salt
- 6 thick slices of bread (preferably a little old)
- 150 g raspberries
- 150 g coconut yogurt
1. Mix the milk with a whisk or fork together with the chickpea flour, nutritional yeast flakes, 1 tbsp maple syrup, vanilla powder, cinnamon and salt.
2. Dip the slices of bread into the mixture one by one. Long enough so that the bread can absorb some moisture, but not too long because then the bread will fall apart.
3. Heat a frying pan and bake the slices of bread on both sides for about 4 minutes until golden brown.
4. Place two slices of bread on each plate. Serve with coconut yogurt, raspberries and a tablespoon of maple syrup.