This vegan French toast uses “aquafaba” (the liquid squeezed from a can of chickpeas) mixed with maple syrup and vanilla to refresh the white bread. Delicious with berries and powdered sugar. Each portion provides 553 kcal, 20 g of protein, 74 g of carbohydrates (of which 12 g of sugar), 17 g of fat (of which 2 g of saturated acids), …

This vegan French toast uses “aquafaba” (the liquid squeezed from a can of chickpeas) mixed with maple syrup and vanilla to refresh the white bread. Delicious with berries and powdered sugar. Each serving provides 553 kcal, 20 g of protein, 74 g of carbohydrates (of which 12 g of sugar), 17 g of fat (of which 2 g of saturated acids), 13 g of fiber and 1 g of salt.
Ingredients
400g of canned chickpeas
1 teaspoon maple syrup, plus extra for watering
½ teaspoon of vanilla extract
4 thick slices of white bread, each about 2 cm
2 tablespoons of sunflower oil
200g of fresh mixed berries, such as raspberries, blueberries and strawberries
2 teaspoons of sugar
Method of preparation
Drain the chickpeas in a sieve over a jug – you should have about 150ml of aquafaba liquid. Weigh out 50g of liquid. If you need to make more French toast, you can double or triple the ingredients. Keep the remaining water from the chickpeas and chickpeas covered in the refrigerator for up to three days and use in other recipes.

Mix 50g aquafaba, maple syrup and vanilla in a medium bowl. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Brush both sides of the bread with the aquafaba mixture until it is used up. Carefully place the bread on the hot pan and cook over moderate heat for about 3 minutes or until golden brown and crispy.

Move the bread while it is baking so that it does not stick. Pour the remaining oil into the pan and turn the bread over. Cook on the other side for about 3 minutes, or until golden brown and rusty. Transfer the French toast to two plates and top with berries. Dust with powdered sugar and serve with additional maple syrup if desired.