Begin by preparing chia jam. In a saucepan over medium heat, add raspberries and agave. Wait 4-6 minutes, until berries are softened and begin to dissolve. Add chia seeds and water and simmer for 2-3 more minutes, until the berry mixture reaches a jam-like consistency. Set aside.

Prepare coconut crème anglaise by combining coconut cream and coconut sugar in a small saucepan over low heat. Constantly whisk the mixture to prevent separation. Once the mixture thickens, around 4 minutes add the vanilla and continue to stir for about 1 more minute.

Remove from heat. Transfer to another container to let cool and reserve for serving.

Begin to prepare the french toast batter by whisking coconut milk, chickpea flour, water, vanilla, and cinnamon together until smooth. Start off with 1 tablespoon water, and add another tablespoon of water if the batter seems too thick. Put the batter in a shallow dish for dipping.

Heat a griddle or skillet to medium-high heat and grease with coconut oil. Dip each slice of bread in batter for 30 seconds on each side. Grill each slice in the skillet for 3-4 minutes on each side. I like to work with 2-3 slices at a time.

Serve french toast with raspberry chia jam, drizzle with crème anglaise, and plenty of maple syrup, if desired.