I’m sure we used to eat french toast every other Sunday when I was a kid. It simply is the best and probably most delicious way to make use of stale bread. What else is new? Well, how about making use of the liquid that’s left in a can/ jar of cooked chickpeas, which you’d probably just throw away anyway when making hummus or the like. This liquid (also called “aquafaba”) makes for a great substitute for eggs in all kinds of recipes. You can even beat it like you would egg whites and end up with “beaten egg whites”. So I will probably share more recipes using this miraculous ingredient on the blog soon. Back to french toast. I tried replacing the egg, which you’d actually use if making french toast with other ingredients, by flax seeds or bananas. However, I was never really satisfied with the end result. One day I tried making a meringue cake using chickpeas water (and miserably failed), when some aquafaba was left. Why not try making french toast with it, I thought. No sooner said than done! Together with cashews, oat milk and some maple syrup, this wonderful recipe was the result.
Btw: French toast can only be as good as the bread you use. So be sure to use a kind of bread, that you really like – no matter if that’s ciabatta, baguette or toast. The bread you see on the pics and which I found at the grocery store lately is mainly made of millet and spelt flour and therefore healthier than regular white bread. To be honest though, I liked this recipe better with boringly normal baguette. I like french toast best with a dab of coconut yoghurt, some maple syrup and fresh fruit. Obviously edible flowers and pistachios aren’t essential, but make it look pretty – and as you know, you eat with your eyes.
Not only does this recipe for french toast make use of stale bread, but also of chickpeas water: the water left in a can of cooked chickpeas, that you'd probably just throw away when making hummus.
- a little less than 1 cup plant-based milk (I use oat milk) (200 ml)
- 1/2 cup chickpea water (Aquafaba) (about the amount you get from 1 chickpea can) (100 ml)
- 1/3 cup cashews (50 g)
- 1-2 tbsp maple syrup (optional)
- a pinch of cinnamon (optional)
- a pinch of bourbon vanilla powder (optional)
- 8 slices of (dry) bread (optional)
- (coconut blossom) sugar for caramelization (optional)
- maple syrup
- coconut yoghurt
- fresh berries or other fruit
- edible flowers
- chopped pistachios or other nuts (unsalted)
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Add all the ingredients, except for the bread and sugar, to a blender and mix until smooth.
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Melt vegan butter in a pan, or add some oil and preheat the oven to 400° F (200° C) (baking is optional).
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Dip bread in the mixture, turning to coat both sides evenly.
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Place bread slices in pan on medium heat and cook on medium heat until golden brown on each side, about 1-2 minutes.
Optional: sprinkle some (coconut) sugar on bread slices before flipping to caramelize.
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Place slices on a baking sheet/ oven rack and bake in the oven for about 5-8 minutes.
Remove from oven and let cool briefly before serving (this will let them become crunchy).
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Serve warm and as desired with maple syrup/ coconut yoghurt/ edible flowers/ fresh fruit etc.
- Chickpea water (also called "aquafaba") is the liquid, that remains in a can/ jar of cooked chickpeas. In this recipe it serves as an egg substitute.
- If you're serving french toast with maple syrup, you may want to add less (or none at all) to the milk-mixture whilst preparing.
I hope you love this recipe – please let me know in the comment section below! If you make this french toast, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
1 Kommentar
I’ve literally just finished eating this – I enjoyed it so much I just had to leave a comment. I found your blog searching for a way to use up my aquafaba. I loved that you added a natural fat like cashews, so I thought I would try it.
Texture was spot on, silky and custardy. I’m saving your blog so I can check out your other recipes!
Notes: I subbed the cashews for cashew butter, and I sweetened with date paste. I didn’t do the optional baking step.