Time 10m Yield 2 Number Of Ingredients 6 Steps:
Whisk soy milk, flour, sugar, and cinnamon together in a bowl until well beaten. Pour into a pie pan or other wide, shallow dish. Heat oil in a skillet over medium-high heat. Dip each slice of bread into the soy milk mixture and place into the skillet. Cook until golden brown and crispy on both sides, 5 to 7 minutes.
Time 40m Yield 4 servings Number Of Ingredients 10 Steps:
Drain the chickpeas, reserving the aquafaba, or chickpea water, about 1 cup (240 ml). Reserve the chickpeas for another use. Make the whipped cream. Add ¼ cup (60 ml) of aquafaba to a blender cup. Using the hand mixer attachment, whip the aquafaba until it has nearly quadrupled in volume and soft peaks form. Scoop the chilled coconut cream solids into a large bowl, being sure not to include any of the coconut water at the bottom of the can. Reserve the coconut water for another use. Using the hand mixer attachment, whip the coconut cream until soft peaks form and it has nearly doubled in volume. Add 2 tablespoons of maple syrup and 1 teaspoon of vanilla and beat to incorporate. Add the whipped aquafaba and mix on low speed to incorporate. Chill the whipped cream in the refrigerator while you make the French toast. Add the remaining ¾ cup (180 ML) aquafaba to a blender cup. Using the stick blender attachment, blend on high speed for 2-3 minutes, until it is about tripled in volume and frothy. In a medium bowl, whisk together the coconut milk, remaining 2 tablespoons of maple syrup, cinnamon, and remaining teaspoon of vanilla. Fold in the frothed aquafaba. Dip each piece of bread in the custard mixture quickly, until just coated with batter. For best results, use slightly stale bread. Heat ½ teaspoon of coconut oil over medium-heat into a medium skillet until shimmering. Working in batches, cook the soaked bread on one side for 2-3 minutes, until a golden brown crust has formed. Flip and cook on the other side for 2-3 minutes more, until golden brown. Transfer the French toast to a plate and keep warm in the oven at 200°F (93°C). Repeat with the remaining bread, adding more coconut oil as needed. Serve the French toast warm topped with a dollop of coconut whipped cream, a drizzle of maple syrup, raspberries, and blueberries. Enjoy!
Time 7m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Mix together the first 5 ingredients. Dip a piece of bread in the mixture and cook on a skillet until it’s golden-brown. Repeat until you have as many as you want.
Time 23m Yield 6 Number Of Ingredients 6 Steps:
Whisk soy milk, flour, sugar, nutritional yeast, and cinnamon together in a bowl. Dip both sides of each slice of bread in the mixture, adding more cinnamon as desired. Heat a nonstick griddle or frying pan over medium heat. Cook bread until toasted and golden brown, about 4 minutes per side.
