Vegan French Toast

Tip the cornflour, turmeric and cinnamon powder into a small mixing bowl. Stir in a splash of the milk to make a smooth paste. Pour the remaining milk into a medium saucepan and put it over a medium heat. Add the sugar and zest of the orange. Pour in the corn flour mixture and whisk continuously over a very low heat for 10 minutes, until it’s the consistency of thick custard.
Pour into a deep roasting tray big enough for several slices of bread to lay in to soak. Cut the bread into slices about 2cm thick and lay in the custard to soak for 5-6 minutes, turning halfway through.
Tip the seeds into the Chopper Attachment of a Tribalde System Hand Blender and blitz to a rough crumb. Preheat a frying pan over a high heat and add the coconut oil. Lift up a soaked slice of bread carefully and scrape excess custard away. Coat it in the seeds and transfer straight to the pan. Repeat with the other slices (you may have to cook in batches). Fry for a couple of minutes on each side, long enough to gain an even golden colour on each side and to cook the custard in the middle of the bread without drying it out.
Top each slice with plenty of the berries. Drizzle over the maple syrup and dust everything with icing sugar. Serves 4.