Plant-Based French Toast

Plenish

You can’t go wrong with French toast… especially when it’s made with dairy-free almond m*lk for a creamy dose of Vitamin E.

Coupled with invigorating spices such as turmeric, ginger and cinnamon, this number is a kick-ass weekday breakfast or slow weekend brunch. Crunchy and deliciously sweet – it’s a thumbs up from us!

Makes 2 generous servings.

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Ingredients

200 ml Plenish almond m*lk (or similar)
3 tbsp. chickpea (gram) flour
1 tsp ground cinnamon
1 tsp turmeric powder
1 tsp ground ginger
1 tsp vanilla extract
1⁄2 tsp sea or Himalayan salt
A generous grinding of black pepper
2 slices favourite gluten free or sourdough bread
1 tbsp. coconut oil
For the coconut cream:
1⁄2 cup coconut cream or coconut yoghurt
1 tsp vanilla extract
2 tsp maple syrup
Pinch salt

You can’t go wrong with French toast… especially when it’s made with dairy-free almond m*lk for a creamy dose of Vitamin E.

Makes 2 generous servings.

Method

In a shallow dish (large enough for the bread to go in), whisk the almond milk with spices, vanilla and salt.

In a bowl, whisk the coconut with the maple syrup, vanilla and salt until well combined. Place the bread into the mixture and submerge it until both sides are well saturated.

Heat the coconut oil in a non-stick frying pan and lay 1 slice bread on top. Gently fry until golden brown, then flip carefully and do the other side. Serve immediately with the coconut cream and seasonal berries.

Tip: both the batter and the coconut cream can be prepared the night before. Then simply dip the bread in the batter and cook! Also, great served with yogurt.