300gCalifornia strawberries with the stems removed and the strawberries cut in halves.
2tbsplemon juice
1 ½tbsppure maple syrup
⅛tspcardamom powder
¼tspcinnamon powder
¼tspgrated nutmeg
⅛tspkosher salt
Instructions
Pour the vegan egg liquid into a large, rimmed plate.
Using a fork or a whisk to mix in the remaining listed French toast ingredients excluding the bread.
Grease a nonstick pan with butter, coat the 3 bread slices into the batter and fry them at medium heat on both sides until golden. Then set them aside.
In a medium sized pan, set to medium heat, add in the lemon juice, maple syrup, the California strawberries, and then cover the pot for 5 minutes to bring to a simmer.
Remove the lid and mix in the cardamom, cinnamon, nutmeg, and salt.
Cook until the strawberry sauce has been reduced.
Let the strawberries cool to room temperature or pour them while still hot over the French toast.