Ingredients

• 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

Directions

• 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.