Vanilla French Toast with Strawberry Sauce

Ingredients

• 1 vanilla bean
• 1 cup (240 ml) plain or vanilla nondairy milk (nut-free and/or soyfree if necessary)
• ½ cup (120 ml) canned coconut milk (or vegan creamer)
• ½ cup (55 g) chickpea flour
• 2 tablespoons maple syrup
• tablespoons arrowroot powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Vegan cooking spray (soy-free if necessary)
• 8 vegan bread slices (the thicker the better; gluten-free if necessary)
• Vanilla Whipped Cream (see below), optional
• Powdered sugar (or xylitol) for dusting, optional
• Sliced almonds, optional
Strawberry Sauce
• 4 cups (520 g) chopped strawberries (fresh or frozen)
• 1 tablespoon cornstarch
• 1 to 2 tablespoons agave syrup (or maple syrup; depending on sweetness preference)
• 1 tablespoon lemon juice
• 1 tablespoon water
vanilla whipped cream
• One 14.5-ounce (410 g) can unsweetened coconut cream (or full-fat coconut milk), refrigerated overnight
• 1 tablespoon powdered sugar (or xylitol)
• ½ teaspoon vanilla extract

Instructions

1. Use a paring knife to make a slit lengthwise down the side of the vanilla bean. You don’t want to cut it in half—just split it open. Use the knife to scrape out the tiny seeds. Place the seeds in a large shallow bowl or baking dish.
2. Add the nondairy milk, coconut milk, flour, maple syrup, arrowroot, vanilla extract, and salt. Stir until combined.
3. Preheat the oven to its lowest setting. Place a cooling rack on a baking sheet. Set aside.
4. 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, respraying the pan each time before adding new slices.
5. To make the strawberry sauce: Combine the sauce ingredients 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.
6. To make the vanilla whipped cream: Carefully spoon the solid coconut cream into a large bowl, leaving the coconut water in the can (which you can totally keep to use for something else). Add the powdered sugar and vanilla to the cream and, using a hand mixer (fitted with a whisk attachment, if possible), mix on high speed until it has the texture of whipped cream. Transfer the bowl to the refrigerator until ready to serve.
7. If you want, slice the pieces of toast in half diagonally before serving. To serve, place two slices of bread (or four halves) on a plate, topped with a dollop of vanilla whipped cream (if using), a scoop of strawberry sauce, and if you desire, a light dusting of powdered sugar. Sprinkle with a few sliced almonds and serve.

Notes