CEGS FRENCH TOAST WITH AQUAFABA & BERRIES
Okay, I’ll admit it, ‘Aquafaba’ just sounds weird. Let me break it down for you; it’s just a delicious, frothy custard… that just so happens to be vegan, thanks to the wonderfully-wacky use of chickpeas! Once again, my favourite legume is showing off. This is as delicious as it looks but not nearly as naughty. This is the perfect way to treat a loved one to a homemade brunch and is SO good that you could just whip it up for yourself on a pamper day and dive right into a pink, creamy heaven.
Serves 2
Ingredients
- 4x thick slices of bread (any kind is fine, although avoid a ‘holey’ bread such as Ciabatta)
- 2 overripe bananas, sliced
- 1 can chickpeas (400g)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- 100ml almond milk
- 1 large handful of frozen winter berries
Method
- Preheat oven to 220˚c
- Drain the chickpeas and reserve all the liquid (this is what we are using to make the custard, or ‘Aquafaba’!)
- Store the chickpeas in the fridge (in a Tupperware) to use for a different recipe (if you’re stuck for one, check out this one or this one!)
- In a large, shallow dish, mix of the chickpea liquid with the almond milk, vanilla and spices and whisk until frothy and creamy
- Soak two slices of bread in the mixture for a few seconds before placing on a non-stick baking tray (you could use a non-stick oil spray)
- Generously add the sliced banana to the two slices of bread
- Soak the remaining slices of bread in the mixture and place on top of the bananas (like a sandwich)
- Place in the oven for 15-20 minutes, or until the top layer of bread looks toasted
- Meanwhile, mix the remaining chickpea liquid with a dash of cinnamon and the honey and whisk vigorously until light and frothy (like a custard)
- Prepare the berries by heating slowly in a pan (or pop it in the microwave for a minute)
- When the French toast is ready; remove from the oven and place on a plate, top with the warm berries and generously drizzle the Aquafaba to create a fun, pink marbled effect!
. . . Heal the World
