Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
A bit fussy and not much flavor. Definitely needs more cinnamon, some vanilla, maybe a dash of nutmeg. I found the almond flour just settled to the bottom of the batter, so by the time you got to the last few slices of bread you had clumps of almond flour and orange zest. Not likely to make a second time.
The berry compote was tasty though.
When we soak or cook beans in water, lectins in the beans go into the water, so we throw it out. Why is it ok to eat the soaking/cooking water from garbanzo beans when it should be full of lectins?
I’ve made a lot of things w/aquafaba. I’ve made divinity, whipped it for cream and used it in place of egg in some recipes. I’ve read soaking and boiling decreases the lectins and also that chickpeas have the least amount in them.
This recipe even with a non stick pan stuck like glue to the pan and again to the rack in the oven. When I continued with the recipe after adding 1 egg white and avocado oil to the pan I was good and it turned out deliciously.
Just came across this recipe and I am fascinated. French toast had always been a favorite breakfast of mine and I thought it was gone forever to me when I found out I could no longer eat eggs. I would love to try this recipe, but also cannot have almonds. Is the almond flour necessary?