Endometriosis friendly vegan french toast made with sourdough bread, cinnamon and vanilla
I haven't had cinnamon french toast in so long that I almost couldn't remember what it tasted like! Thankfully, aquafaba (chickpea water), has come to save the day and replace eggs in some of our much loved sweet treats, so enough was enough - french toast would be in my life once more.
This recipe is pretty straight forward and is dairy free, refined sugar free and fully vegan. It does contain gluten as I opted for sourdough, as firmer breads holds together better, but I find I can digest sourdough much easier than normal bread, so if I do want toast (or specifically, avo on toast) then I go for that. I've heard quite a lot of women who have endo or are sensitive to gluten find sourdough much friendlier on their stomach, which is due to the fermentation.
I hope you enjoy this as much as we just did!
Vegan French Toast Ingredients
- 3/4 cup of aquafaba (Buy a can of chickpeas and drain. Preferably, buy a glass jar or a can which is BPA, the chemicals in tins cans are linked to enodcrine disruption)
- half a cup of almond milk (I like Rude Health)
- sourdough bread
- one pod of vanilla
- a teaspoon of cinnamon
- a dessertspoon of maple syrup
- coconut oil
Vegan French Toast Recipe
- Cut six slices of sourdough bread and prepare any fruit you may which to garnish your toast with
- Drain the jar of chickpeas and measure out 3/4 of a cup, combine in a bowl with almond milk, cinnamon, maple syrup and vanilla pods and whisk quickly until frothy. Transfer into a low dish the bread can fit into
- Add a large spoonful of coconut oil to a griddle or frying pan and melt over a low to medium heat
- Lay the bread (possibly one by one, depending on the size of your dish) in the mix, turn over and then lift out and allow to drip. Do not let it sit in the mixture for too long, as it'll become harder to cook and will remain soggy
- Add to the pan and allow to cook on one side slowly, until golden brown (it should also be fairly easy to lift off the pan), flip and repeat. You may want to do this a few times. I also recommend being patient and keeping it on a medium heat, with a few of my slices I turned the heat up and burnt the outside, but didn't cook the inside as well. The slices I took my time with came out golden brown with a soft but not soggy inside.
- Remove from heat, arrange on a plate and drizzle with maple syrup. I sprinkled with baobab powder and added figs on the side, but you could try garnishing with coconut sugar, berries or even vegan ice cream or yoghurt!
I'd love to hear how you get on or see some pictures! Happy brunch! :)