What does your Sunday brunch look like? Whoever said vegan is boring hasn’t tried this French toast! Served best alongside a strong long black (americano) and the current edition of Australian Yoga Journal on Sunday mum’s day.
2 Tbsp egg-replacer powder (I use Orgran brand)
250mL soy milk or almond milk
1 Tbsp maple syrup (or stevia powder if you want to be completely sugar free)
pinch of cinnamon powder
6-8 slices of bread of choice
coconut oil for frying
maple syrup and icing sugar to serve
Add the egg-replacer, sweetener, cinnamon and milk into a large bowl and whisk until smooth and a little frothy.
Heat the coconut oil in a pan or, like us, on the BBQ over a medium heat. Dip each slice of bread into the frothy mixture and turn until well coated, then quickly transfer to the pan/BBQ and fry for about 5 minutes each side or until golden brown.
Divide bread onto 4 plates and top with berries, a drizzle of maple syrup and a light dusting of icing sugar.