INGREDIENTS
• 1 ½ tbsp. vanilla extract
• 1 cup plain or vanilla coconut yogurt
• 1/2 cup canned coconut milk (or vegan creamer)
• 1/2 cup chickpea flour
• 2 tbsp. maple syrup
• 2 tbsp. arrowroot powder
• 1/4 tsp. salt
• Vegan cooking spray
• 8 slices thick vegan bread
• 4 cups fresh sliced strawberries
• 1 tbsp. cornstarch
• 1-2 tbsp. maple syrup
• 1 tbsp. lemon juice
• 1 tbsp. water
• Powdered sugar for dusting
INSTRUCTIONS
1. Add vanilla extract, coconut milk, flour, 2 tbsp. maple syrup, arrowroot powder and salt. Stir until combined.
2. Preheat the oven to its lowest setting. Place a cooling rack on a baking sheet. Set aside.
3. Heat a large frying pan or griddle over medium heat for a couple of minutes. Spray the pan generously with cooking spray. Dip 1 or 2 slices of bread (depending on how many will fit in your pan) in the milk mixture and soak for 10 to 15 seconds on each side. Place the slices in the pan and cook until golden and crispy, 3 to 4 minutes on each side. Transfer to the cooling rack and place the baking sheet in the oven to keep warm until ready to serve. Repeat with the remaining slices of bread, spraying the pan each time before adding new slices.
4. To make the strawberry sauce: Combine the strawberries, cornstarch, 1-2 tbsp. maple syrup, lemon juice, and water in a small pot and bring to a boil. Reduce the heat and simmer, stirring frequently, for 3 to 5 minutes, until thickened. Remove from the heat and keep warm.
5. Slice the pieces of toast in half diagonally before serving. To serve, place 2 slices of bread (or 4 halves) on a plate. Top with a scoop of strawberry sauce and, if you desire, a light dusting of powdered sugar. Add a dollop of coconut yogurt (stir in maple syrup and vanilla to taste) sprinkle with a few sliced almonds and serve.
