Serves 2 - 4
INGREDIENTS
- 1 cup chickpea flour
- 2 Tbsp nutritional yeast
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp turmeric
- pinch nutmeg
- 2 cups soy or almond milk
- 1 tsp vanilla paste
- 8 slices vegan challah or gluten-free challah bread
- 3 Tbsp nutlex or a vegan butter
- Maple syrup
- Fresh fruit
- Your favourite toppings
METHOD
- Combine the chickpea flour, nutritional yeast, salt, cinnamon, turmeric and nutmeg in a bowl. Mix well. Whisk in 2 cups of your favourite non-dairy milk and vanilla. The batter should be relatively thin, similar to pancake batter.
- Soak the challah slices in the batter for a few minutes on each side, making sure the challah soaks up the batter. Heat a tablespoon of butter in a frypan over medium heat. Shake the excess batter off the challah slices and lay them in the pan to cook. Note: don’t have the heat too high as you need to let the inside of the toast cook while the outside is browning. Cook for about 5 minutes until golden brown, then flip and cook the other side of the challah.
- Add more butter to the griddle as needed between batches. Serve with maple syrup, more butter, fresh fruit or any of your favourite toppings.
