Maple-Pecan French Toast

From MarketStreetVegan.com

serves 2

For the French toast:

2 TBSP chickpea flour

1/2 tsp ground cinnamon

pinch salt

1/4 cup unsweetened soy milk

2 tsp coconut oil

2 half-inch-thick slices sourdough, such as Knoxville Sourdough

For the maple-pecan sauce:

2 TBSP chopped raw, unsalted pecans

2 TBSP maple syrup (grade B preferred)

2 TBSP full-fat canned coconut milk

1 TBSP turbinado

1 tsp coconut oil

pinch fine sea or kosher salt

Heat a nonstick skillet over medium heat. Dry toast pecan pieces for several minutes, tossing frequently, until very fragrant.

Meanwhile, measure out chickpea flour, cinnamon, and salt into a wide bowl. Measure out all maple sauce ingredients, except pecans, into a small sauce pan. Set aside.

When pecans are toasted, transfer to a small plate to let cool. Return skillet to heat. Add two teaspoons coconut oil to skillet. Whisk milk into chickpea flour mixture. Press bread, one slice at a time, into chickpea batter, pressing each side in for 10-15 seconds. Carefully add bread to hot skillet. Cook for 3-5 minutes, until golden. Reduce heat to medium-low, flip, and cook another 3-4 minutes, or until golden. Transfer to plates.

While French toast cooks, bring maple sauce ingredients to a boil. Reduce heat immediately to medium-low and let simmer, stirring very frequently, until thickened, but still loose enough to pour, 3-5 minutes. (If you're not sure how thick to make it, err on the side of the mixture being too thin so you don't wind up with candy stuck to your pan—watch this very closely.)

Remove sauce from heat, stir in toasted pecans, and divide sauce over French toast. Serve at once.