CHERRY & ALMOND FRENCH TOAST
This is one for the cherry bakewell lovers. It's like eating dessert for breakfast and I am completely okay with that!
Ingredients
- 125 ml oat milk
- 2 tbsp of cornflour
- 1 tsp ground flaxseed
- 1 tbsp maple syrup
- 1 tsp almond extract
- 4 thick slices of bread
- vegan butter for frying
- to serve: toasted flaked almonds
POACHED CHERRIES
- 100 g caster sugar
- 200 g cherries halved & pitted
VANILLA YOGHURT
- 200 g thick vegan yoghurt
- 1/2 tsp vanilla bean paste
- 2 tbsp icing sugar
Instructions
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Start with making the poached cherries. Combine the sugar and 50ml of water in a small saucepan. Stir over a medium heat, until the sugar has dissolved completely (you can test this by rubbing the liquid between your fingers to check for grittiness). Add the halved cherries, cover the pan with a lid, then remove from the heat. Allow to sit whilst you continue with the recipe.
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To make the French toast batter, whisk together the oat milk, cornflour, flaxseed, maple syrup and almond extract in a shallow bowl until completely smooth.
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Heat a large non-stick frying pan over a medium heat and add a knob of butter. Once the butter has melted, saturate each piece of bread in the batter and fry for 2-3 minutes each side, until golden brown (you may need to do this in batches – add more butter in between each batch if this is the case).
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Whilst the French toast is frying, whisk together the yoghurt, vanilla bean paste and icing sugar, until nice and smooth.
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Serve the French toast topped with a dollop of vanilla yoghurt, a few spoonfuls of the poached cherries and a good sprinkling of toasted flaked almonds.
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