Let me know what your fave French toast toppings are! 👇
Recipe makes 1 large portion
For the raspberries:
50g frozen raspberries
3 tbsp water
For the French toast:
2 tbsp flaxseed
200ml plant milk (I use almond)
2 tsp maple syrup
2 tbsp cornflour
4 small slices of bread or 2-3 normal slices
1 peach, sliced
Vegan coconut yoghurt
To make the jammy raspberries, add the frozen berries to a small pot with the water. Stir over a medium heat until the berries break down and go jammy.
Add the flaxseed to a large bowl with the plant milk and maple syrup. Whisk together and leave to sit for about 10 minutes.
Meanwhile, put the cornflour into a mug and add 3 tbsp of the milk mixture from the bowl. Mix well with a fork until there are no lumps. Whisk the cornflour mix into the big bowl.
Dunk the first slice of bread in the milk mix and leave to sit for a minute or two. Make sure both sides are coated. Put a frying pan on a low-medium heat and add 2 tsp butter.
Once the butter has melted, add the bread to the pan and leave to cook for 2 minutes. Carefully flip using a spatula and cook on the other side. Repeat this until crisp and golden. Do the same with the other slices of bread.
Add the peach, raspberries, yoghurt, almonds and drizzle with syrup. Enjoy! 💛