+SFO +GFO
Decadent breakfast, ahoy. Not only is there nut butter in the French toast batter itself, but it can also be found in the caramel to be drizzled on top! Now you’ll know a real nut butter lover when you see one. —CS
MAKES 10 SLICES (WILL VARY DEPENDING ON THE SIZE OF SLICES USED)
1 cup (235 ml) unsweetened plain plant-based milk of choice (use soy-free)
½ cup (90 g) natural creamy peanut butter or any nut butter
1½ tbsp (12 g) organic cornstarch
1 tbsp (8 g) chickpea flour
1 tsp pure vanilla extract (use gluten-free)
½ tsp ground cinnamon
Pinch of coarse kosher salt
Oil spray
10 slices stale vegan bread (sourdough or pretzel breads are both great) (use gluten-free)
Whipped Coconut Cream (optional)
In a blender, combine the milk, nut butter, cornstarch, chickpea flour, vanilla, cinnamon and salt; blend until smooth. Transfer the mixture to a large, shallow dish.
Spray a large skillet with a fair amount of oil. Heat on medium-high. Dip 1 slice of bread at a time in the batter, letting the excess drip back into the dish. Be sure to add extra milk as needed if the batter is too thick. You want to work in batches of 2 to 3 slices to avoid overcrowding the pan. Cook on each side for about 4 to 5 minutes, or until golden brown. Adjust the heat as needed. Repeat with the remaining slices, adding an extra coat of oil spray if needed. Serve immediately with a healthy drizzle of caramel and a little dollop of whipped cream, if desired.