I've had this recipe sitting in my drafts folder for so long having first made it in the early part of this year. I'm always in need of some breakfast inspiration as we head into autumn so hopefully by writing it up, I'll have no excuses to have this in my breakfast repertoire.
It would also make a fabulous weekend brunch!
Ingredients:
150ml oat milk or nut milk
half a tsp cinnamon
1 tablespoon ground flaxseed
1 tbsp maple syrup
coconut oil to fry
2 slices of bread
Yogurt to serve (I used dairy-free Coconut collab mango and passionfruit yogurt here)
your choice of fruit to serve
Method:
It's super easy to make.
1. Mix together the oat or nut milk, cinammon, flaxseed, and maple syrup. Pour into a shallow dish so that you can soak your bread in it. Turn it over so both sides of each slice absorb the liquid mixture.
2. Heat a little coconut oil in a frying pan and then fry each side of the slices of bread until they're looking crispy and golden brown. It's a great way to use up any bread that might be starting to go stale to stop it from going to waste.
3. Then simply cut each slice of bread in half and stack up the slices layered up with yogurt and your choice of fresh fruit. I used physalis and some frozen raspberries.
I've never been a big fan of eggs so this recipe is a perfect alternative to traditional "eggy bread" style french toast by using flaxseed mixed in with the milk as an egg replacement.
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