Serves: 2

Jason’s Sourdough, the creators of the artisan sourdough sliced loaf, and plant-based food blogger and stylist, Nourishing Amy, have teamed up to create a naturally-sweetened French Toast recipe, using Jason’s White Ciabattin.

This is the perfect recipe for a wholesome brunch with friends or a delicious weekend breakfast for the family.


  • 180ml plant-based milk
  • 1 tbsp maple syrup
  • 20g chickpea flour (alternatively, substitute with 50g white flour)
  • ½ tsp cinnamon
  • ½ tsp vanilla
  • A pinch of salt
  • Vegan butter/coconut oil, for frying
  • 4-6 slices Jason’s Sourdough White Ciabattin

For the topping

  • 200g mixed frozen berries
  • ½ tsp vanilla essence

For serving

  • 2 tbsp coconut yoghurt
  • Extra syrup
  • Pomegranate
  • Chopped chocolate


1Add the milk, syrup, chickpea/white flour, cinnamon, vanilla and a pinch of salt to a large bowl and whisk well.

2Heat a large frying pan with some vegan butter/coconut oil. Dip each slice of Jason’s Sourdough into the batter on each side and transfer to the pan, cooking one or two at a time depending on the size of the pan. Cook for a few minutes on one side until golden, flip and cook on the other side until crisp. Repeat to cook all the French toast.

3Meanwhile, warm the berries in the microwave or in a saucepan with a splash of water and ½ tsp vanilla until softened.

4Serve the French toast stacked, topped with some coconut yoghurt, the warmed berries, extra syrup, pomegranate and chopped chocolate.


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