One of the things I love about Chris (there are lots. I’m sure I’ve shared with you some and I’m sure I’m going to share more), is that he has just as much of a sweet tooth as I do.
He loves a good piece of high quality dark chocolate and he will never turn down a vegan cupcake if there’s one nearby. He’s probably just as much of a cookie monster as I am. One of his favorite desserts, however, is coffee cake.
For Easter brunch, I wanted to make him something kind of special but I also wanted to make something I knew the twins would go for (I was unsure of how they would react to straight-up coffee cake). I also wanted something a little heartier than coffee cake and since I knew the twins like baked french toast, I decided to create some sort of coffee cake/french toast hybrid. It was kind of a risky stunt- trying out a new recipe for Easter brunch. I figured, though, how bad could some baked french toast with streusel topping turn out?
- 2 cups almond milk
- 1 cup vegan creamer
- 1 cup chickpea flour
- ¼ cup maple syrup
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- dash of nutmeg
- dash of salt
- 1 lb loaf of french/sourdough bread (or use a gluten-free loaf, if necessary), thickly sliced and cubed (about 8-10 cups)
- 1 cup flour (I used buckwheat)
- 1/2 cup coconut sugar
- 2 teaspoons of cinnamon
- 1/2 cup vegan butter (I used Earth Balance Coconut Spread)