Name: Chickpea French toast with cinnamon apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 4 piece sturdy plant-based whole-wheat bread slices, Use four slices around 40 g each; weigh the actual bread and check its allergens.; 30 g plain chickpea flour; 120 ml unsweetened soy milk; 300 g apples, cored and thinly sliced with skins on; 40 g pure maple syrup, divided, Use 10 g in the batter and 30 g with the apples.; 1 tsp ground cinnamon, divided; 1 tbsp olive oil for the skillet; ⅛ tsp fine salt; 60 ml water for cooking the apples

A thin chickpea-flour coating turns whole-wheat bread into a warm breakfast with golden surfaces and a soft middle. Cinnamon apples cook first in the same skillet, then wait in a covered bowl while the toast cooks in two batches. Each portion has two slices and half the fruit.

Give the bread a thin, even coating

Choose sturdy slices that keep their shape when damp. Bread with some firmness is easier to turn than a very soft slice. Check the loaf for animal ingredients and allergens; the bread references used here declare wheat and sesame, and the batter contains soy milk.

Start the chickpea flour with a little milk and whisk it into a paste before adding the rest. That small first addition makes dry lumps easier to see and break up. Stir the batter again before each batch because flour can settle while you cook the apples.

Coat two slices at a time with half the batter. Use a shallow dish that holds them close together, then turn them once so both faces are wet. Scrape the small amount left in the dish onto their uncooked upper faces in the skillet and spread it thinly. This keeps the measured batter in the breakfast without a thick puddle around the bread.

Cook the coating as well as the bread

The bread is already baked, but its new coating contains uncooked flour. The FDA advises against tasting raw flour or batter. Keep the batter spoon separate from the finished toast and give each side enough time in the pan to become set, including around the edges.

Moderate heat gives the coating time to cook before the surface becomes dark. If it colors rapidly while wet patches remain, lower the heat and continue cooking. Turn each slice with a broad spatula so the coating stays attached. Wipe away any sugary apple residue before starting the toast; it would darken faster than the fresh batter.

Cut the apples into thin slices with the skins on, removing the core before weighing. The covered stage softens the fruit with a little water. Add most of the maple syrup toward the end, then simmer away loose liquid so the apples sit on the toast without soaking it immediately.

Store the apples and toast separately

This breakfast is best assembled just before eating. For leftovers, refrigerate the cooked toast and apples separately within two hours and use within three days. A shallow container keeps the toast from being compressed into a damp stack.

Reheat the portions thoroughly before assembly. The FoodSafety.gov temperature chart gives 74°C / 165°F as the target for reheating leftovers. An oven gives the toast a drier surface, while a microwave leaves it softer. Keep the apples covered during reheating and spoon them over the hot bread at serving.

Ingredient	US · USD	Canada · CAD
sturdy plant-based whole-wheat bread slices	$1.45	$2.19
plain chickpea flour	$0.26	$0.12
unsweetened soy milk	$0.29	$0.29
apples, cored and thinly sliced with skins on	$0.57	$1.03
pure maple syrup, divided	$0.65	$0.68
ground cinnamon, divided	$0.04	$0.04
olive oil for the skillet	$0.18	$0.16
fine salt	$0.00	$0.00
water for cooking the apples	$0.00	$0.00
Recipe total	$3.43	$4.51
Per serving	$1.71	$2.26

Chickpea French toast with cinnamon apples

Give the bread a thin, even coating

Cook the coating as well as the bread

Store the apples and toast separately