Recipe and images by Bettina Campolucci Bordi (IG: @bettinas_kitchen)
“There is a new kid in town in the form of @brightbarleydrinks, made from the ancient grain barley! It is sourced and produced in the UK. It is more sustainable than nut milks and tastes great! It also comes in reusable packaging, which is music to my ears.
“I have created a double chocolate breakfast recipe using their chocolate.”
Bright Barley Drinks info and availability: www.brightbarley.com | RRP: £1.69 per 330ml ready to drink carton.
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!