Carla Christian, RD, LD
Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.see more from this author
I want to try this recipe for a change. I don’t use foil ( not healthy) would it works with parchemin paper?
It would work for sure. They just want you to put it on something non-stick.
Do you have to spread the peanut butter first before dipping into the custard? Sorry I’m confused.
I am not vegan but I absolutely love this breakfast. And it is so easy to make. I have always been familiar with aqua faba but just never found too many creative ways to use it. Thanks for the idea!
Taken me some time to find the versatility of chick peas. Loving experimenting with new foods, especially plants. Feelin’ great. Love this recipe, am going to do single in the morning, since the family frowns on some of my cooking. Their loss. Thanks
This is on my weekly breakfast rotation. I’ve learned to make a single portion in my toaster oven set on 350, for 5 minutes, then flip it over, then five minutes more. For 1 portion, I use about 3 Tbs. aquafaba, beat it until foamy, then remove 2 Tbs. of the foam + 2 Tbs. of plant milk to dip the bread in. 1/2 banana is enough for one sandwich.
Though peanut butter tastes the best, I also use sunflower seed butter for my son with nut allergies. (I’ll add more notes on the aquafaba whipped cream recipe).