Makes 2 French Toast
3 tbs of self-raising flour
330 ml of chocolate flavoured Bright Barley Drinks (or similar)
1 pinch of salt
1 pinch of cinnamon
4 pieces of bread
For the nut-ella (makes a 700 gram jar)
300 grams hazelnuts (lightly toasted)
250 ml coconut oil
3–4 tablespoons maple syrup
3 tablespoons cacao powder
1/2 vanilla pod (bean), scraped, or 1/2 teaspoon ground vanilla pod
Recipe and images by Bettina Campolucci Bordi (IG: @bettinas_kitchen)
Bright Barley Drinks info and availability: www.brightbarley.com.
Servings: Makes 2 French Toast
Prep Time: 12 minutes
Cooking Time: 5 minutes
Start with the nut-ella
Place the hazelnuts in a preheated oven 180 degrees for 10 minutes. This way they get lightly toasted and release fat so they can easily be made into nut butter.
Put in a blender and blitz until fine. Start on the low setting and work your way up. Then add the rest of the ingredients and blend to a smooth chocolate paste.
Spoon into a clean glass jar or container and set aside.
For the French toast
In a small bowl, whisk together the plant milk, flour, cinnamon and pinch of salt.
Place the bread in a shallow dish (with sides) that holds all of the bread. Pour the batter over the bread or dip, then lift or flip it over to make sure both sides are evenly coated.
Heat a drizzle of coconut oil in a large frying pan over medium heat. When the pan is hot, add the bread slices and cook for a few minutes each side until golden brown.
To make it look pretty, arrange your toast slices and serve scattered with fresh berries, banana slices and big generous dollops of home-made nut-ella!
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