Vegan French toast with berries recipe
 This vegan French toast uses ‘aquafaba’ (the liquid drained from a can of chickpeas) mixed with maple syrup and vanilla to perk up white bread. Delicious with berries and a dusting of icing sugar. Each serving provides 553 kcal, 20g protein, 74g carbohydrate (of which 12g sugars), 17g fat (of which 2g saturates), 13g fibre and 1g salt. 400g/14oz can organic chickpeas1 tsp maple syrup, plus extra for drizzling½ tsp vanilla extract4 thick slices white bread, each around 2cm/¾ in2 tbsp sunflower oil200g/7oz fresh mixed berries, such as raspberries, blueberries and strawberries, 2 tsp icing sugar 400g/14oz can organic chickpeas 1 tsp maple syrup, plus extra for drizzling ½ tsp vanilla extract 4 thick slices white bread, each around 2cm/¾ in 2 tbsp sunflower oil 200g/7oz fresh mixed berries, such as raspberries, blueberries and strawberries, 2 tsp icing sugar Method Drain the chickpeas in a sieve over a jug – you should have around 150ml/5fl oz of aquafaba liquid. Weigh out 50g/1¾oz of the liquid. If you need to make more French toast, you can double or triple the ingredients. Keep the remaining chickpea water and chickpeas covered in the fridge for up to three days and use in other recipes.Mix the 50g/1¾oz aquafaba, maple syrup and vanilla in a medium bowl. Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium heat. Brush the bread on both sides with the aquafaba mixture until it is used up.Place the bread carefully into the hot pan and cook over a medium heat for around 3 minutes, or until golden brown and crisp. Move the bread as it cooks so that it doesn’t stick. Pour the remaining oil into the pan and turn the bread over. Cook on the other side for around 3 minutes, or until golden brown and crisp. Transfer the French toast to two plates and top with the berries. Dust with sifted icing sugar and serve with extra maple syrup for drizzling if you like. Drain the chickpeas in a sieve over a jug – you should have around 150ml/5fl oz of aquafaba liquid. Weigh out 50g/1¾oz of the liquid. If you need to make more French toast, you can double or triple the ingredients. Keep the remaining chickpea water and chickpeas covered in the fridge for up to three days and use in other recipes. Drain the chickpeas in a sieve over a jug – you should have around 150ml/5fl oz of aquafaba liquid. Weigh out 50g/1¾oz of the liquid. If you need to make more French toast, you can double or triple the ingredients. Keep the remaining chickpea water and chickpeas covered in the fridge for up to three days and use in other recipes. Mix the 50g/1¾oz aquafaba, maple syrup and vanilla in a medium bowl. Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium heat. Brush the bread on both sides with the aquafaba mixture until it is used up. Mix the 50g/1¾oz aquafaba, maple syrup and vanilla in a medium bowl. Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium heat. Brush the bread on both sides with the aquafaba mixture until it is used up. Place the bread carefully into the hot pan and cook over a medium heat for around 3 minutes, or until golden brown and crisp. Move the bread as it cooks so that it doesn’t stick. Place the bread carefully into the hot pan and cook over a medium heat for around 3 minutes, or until golden brown and crisp. Move the bread as it cooks so that it doesn’t stick. Pour the remaining oil into the pan and turn the bread over. Cook on the other side for around 3 minutes, or until golden brown and crisp. Pour the remaining oil into the pan and turn the bread over. Cook on the other side for around 3 minutes, or until golden brown and crisp. Transfer the French toast to two plates and top with the berries. Dust with sifted icing sugar and serve with extra maple syrup for drizzling if you like. Transfer the French toast to two plates and top with the berries. Dust with sifted icing sugar and serve with extra maple syrup for drizzling if you like.