FRENCH TOAST
Quick and easy, French toast was a favourite treat when we were children and we still love it today. Linda used the irresistible flavours of cinnamon, vanilla and maple syrup in her recipe and, when topped with fruit for a burst of juiciness this makes a really luxurious special breakfast. It’s the perfect way to use up slightly stale bread.
Serves 6
• 3tbsp plain or gram (chickpea) flour
• 370ml unsweetened plant-based milk of your choice
• 2tbsp maple syrup, plus extra to drizzle
• 2tsp vanilla extract
• 2tsp ground cinnamon
• 6 thick slices of soft wholegrain, white or gluten-free bread
• Coconut oil, to fry
To serve
• Non-dairy yoghurt
• Almond butter, to drizzle
• Seasonal fruit of your choice, such as figs, berries, mango
In a bowl, whisk together the flour, milk, maple syrup, vanilla extract and cinnamon until thoroughly combined, ensuring there are no lumps. Pour the mixture into a wide flat dish. One by one, dip the slices of bread into the mixture, leaving them for 10-15 seconds on each side, so they are soft but not falling apart.
Put a teaspoon of the coconut oil into a large non-stick frying pan and place over a medium-high heat. Once the oil is hot, add 2 or 3 slices of bread and fry them for
3-4 minutes on each side, until golden and slightly crispy. Cook the remaining bread in the same way, adding more coconut oil as needed.
Serve the French toast topped with the yoghurt, almond butter and fruit, and drizzle over some more maple syrup.