French Toast with Lingonberry Jam

Vegan French toast topped with coconut yogurt and jam is the best weekend brunch!

For the toast

250ml oat milk

2 tbsp chickpea flour

4 tbsp coconut sugar

½ tsp vanilla powder

2 tsp ground cinnamon

2 pinches of ground nutmeg

1 pinch of salt

4-6 slices of day-old white bread (for example Spelt and Oat Bread)

Coconut oil for frying

In a mixing bowl, mix together all the ingredients for the batter. Dip each slice of bread in the mixture for a few seconds and then put in the pan. Fry in the coconut oil on medium to low heat for 3-4 minutes on each side (or until golden). Serve with jam, ice cream, coconut yogurt or maple syrup. Enjoy!

For the jam

300g of lingonberries (or cranberries)
3 tbsp agave syrup
1 tbsp chia seeds

In a pan, let the berries and agave syrup simmer on low heat for 10. Add the chia seeds and let it simmer on low heat for another 10. Let the jam cool completely, pour it into a glass jar and store in the fridge.