This ingenious recipe uses aquafaba (liquid from soaked beans), orange zest, and cinnamon to make French toast that’s soft, thick and eggy. Yum!!
Ingredient
FRENCH TOAST
- 1 ½ cup unsweetened, unflavored plant milk
- ½ cup almond flour
- 1 cup aquafaba
- 2 tablespoons pure maple syrup
- ¼ teaspoon ground cinnamon
- 2 pinches of salt (optional)
- ½ tablespoon orange zest (from half an orange)
- 8 whole-grain bread slices (about ¾ inches thick)
BERRY COMPOTE
- 4.5 ounces (about 1 cup) blueberries or raspberries (fresh, or frozen and thawed)
- ½ cup applesauce
- 1 teaspoon pure maple syrup
Direction
- Preheat the oven to 400˚F. Place a wire rack over a baking sheet.
- Combine the plant milk, flour, aquafaba, maple syrup, cinnamon, and salt (if using) in a bowl and stir until the mixture is smooth. Transfer to a shallow pan. Stir in the orange zest and mix well.
- Warm a nonstick skillet over medium heat. Dip each bread slice into the mixture and let soak for a few seconds. Turn over and soak for a few seconds more. Place in the skillet and cook over medium-low heat for 2 to 3 minutes. Turn over gently, then cook the other side for 2 to 3 minutes, until golden brown.
- Place the toast on the wire rack and bake in the oven for 10 to 15 minutes, until crisp.
- Combine berries, applesauce, and maple syrup in a blender and pulse until sauce reaches a chunky consistency.
- Serve the french toast warm with the berry compote.