Not much beats French toast for breakfast, especially when the batter is sweetened and a little cooked fruit added. It’s a breakfast best suited to the weekend, when you have a little more time to create something special. This dish is a wonderful combination of hot and cold, and of soft and crunchy textures. With bursting berries and just-ripened banana, topped with maple syrup and a vegan crème fraiche, the flavours are divine. If you’re not much of a breakfast eater, or the idea of working this hard on a Saturday morning is abhorrent to you, then this will also make an excellent dessert or even a late supper. The recipe for the batter and fruit topping is gluten free, so you just have to use your favourite gluten-free bread, whereas I used a regular artisan walnut bread for mine.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
Prep time: 15 minutes. Cooking time: 20 minutes.
Gluten-Free (if you change the bread)
For the Batter:
1 ripe banana, mashed
250ml plant milk
1 tbsp ‘No Egg’ egg replacer (made by Orgran)
½ tsp ground cinnamon
Pinch ground nutmeg
3 tbsp coconut nectar or maple syrup
For the Forest Fruit Topping:
1 tbsp coconut oil
250g frozen forest fruits
1 tsp vanilla extract
You will also need 4 slices of your favourite bread, plus more coconut oil for frying.
1 banana, cut into slices
2 heaped spoons vegan crème fraiche (I used Oatly)
2 tbsp maple syrup
First make the batter by putting all the batter ingredients into a mixing bowl and whisking until smooth. Set aside until needed.
Now make the forest fruit topping. Heat the tablespoon of coconut oil in a saucepan and add the forest fruits, sugar and vanilla extract. Bring to the boil and simmer for 10 minutes, until the berries are soft and the sauce slightly thickened. Set aside.
Heat another tablespoon of coconut oil in a frying pan and dip 2 slices of bread into the batter. Carry the batter over to the pan to avoid dripping, then place the two slices of bread into the pan. The oil should be hot enough that they sizzle immediately. Cook the bread for about 4 minutes each side, until browned and crisp, then keep warm in a low oven while you cook the next batch.
To serve, put two slices of the fried bread on a plate, place half the sliced banana on top, then add a couple of spoons of the forest fruit sauce. Top with a dollop of the vegan crème fraiche and a tablespoon of maple syrup.
ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
This is a great recipe if you have some leftover rhubarb in your garden, in addition to some fresh blueberries, available now in most supermarkets if you don’t grow them. It’s the kind of thing you can throw together late one evening, as it only requires the occasional stir. You can then leave it to…
This is the perfect time of year to be experimenting with cold and light food. Easy items that you can store in the fridge and eat over a few days as the mood takes you. Dips are great for outdoor eating. You can put a selection of homemade dips on the table on any occasion,…
You can get asparagus imported all year round in most supermarkets, but British asparagus has its growth season between May and July, with early appearance often at the end of April. Now is the perfect time to make use to these green spears in your everyday cooking. My choice for this recipe was to roast…
April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…
What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…
To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…