Vegan French Toast Sticks Recipes

VEGAN FRENCH TOAST STICKS

Steps:

• If you're using a griddle, heat it now to about 400 degrees Fahrenheit (205 degrees Celsius). If you're just using a pan, I'd heat the stove to medium and use a nonstick skillet.
• In a wide, low bowl, whisk together the coconut milk, chickpea flour, vanilla extract, and a half teaspoon of cinnamon.
• Dip each bread baton or slice into the batter mixture and make sure to coat all sides, but let the excess drip off.
• Place it on your hot griddle or pan and cook for about 3 minutes on each side. Unless I'm photographing them, I don't bother cooking on all 4 sides--2 is usually enough for me. The batter will firm up. When you're ready to flip each time, use a spatula to carefully flip each piece. You might be tempted to use your fingers, but sometimes the batter will stick a little and might peel off the bread. I like using this little silicone cookie spatula to get in between each piece on my griddle.
• When done, set them on a plate until you're ready to start rolling them in the cinnamon sugar. Add the cinnamon sugar to a plate or shallow, wide bowl. Now, take a spray bottle of water and finely mist all sides of the baton or slice, one at a time. I only spritz each side twice. Roll it in the sugar and place it back on the plate you took it from or a new plate, whatever's easiest. Repeat until all batons or slices have been coated.
• Dunk in maple syrup or stack on a plate with some fruit, coconut whip, and fresh mint. Then drizzle that maple syrup all over the place.
• Refrigerate leftovers in an airtight container for up to 5 days. Reheat in an air fryer, toaster oven, pan, or the oven, preferably. They might get soggy in the microwave. They can be frozen, too! Reheat instructions for frozen French toast sticks are the same.

VEGAN FRENCH TOAST

Steps:

• Gently heat the maple syrup and blueberries in a saucepan until the berries start to pop and release their juices, then set them to one side in the pan. Whisk the flour, almonds, cinnamon, milk and vanilla together in a shallow bowl.
• Heat a little oil in a frying pan. Dip a slice of bread into the milk mixture, shake off any excess and fry the bread on both sides until it browns and crisps at the edges. Keep the slices warm in a low oven as you cook the rest. Serve with the blueberries spooned over and dust with icing sugar.