I’ve been dabbling a bit in vegan cooking recently, trying new recipes and substitutions for favourites. So far I’ve learned that nuttelex is a godsend and almond milk always goes on sale the day after I buy it. More importantly I’ve learned that making a recipe vegan doesn’t mean you skimp out on taste and in some cases taste better than the original! An excellent example of this is french toast. I personally hate french toast, that was until I made this. I made this for some friends, and I kid you not, one of my friends (not vegan) said it was the best french toast he’s ever eaten.
So what makes this recipe so good? Ripe mashed bananas, vanilla, cinnamon and almond milk are the only ingredients and they make the most delicious batter for your bread to soak up. The bananas give great texture and flavour, and the more ripe they are, the sweeter. The real secret here is to sprinkle brown sugar on the bread before you pan fry, that way they caramelise and go all sticky and extra delicious. The best way to eat your french toast is with a great big helping of whipped coconut cream. It tastes so fresh, creamy and delicious and would go so well with anything sweet! To make the best possible whipped coconut cream, choose a good brand, cheaper ones won’t yield as much cream. P.S This is one of those times where you need some of my vegan nutella!
Vegan french toast recipe adapted from Fettle Vegan
– 6-8 pieces of pane di casa (or any bread with lots of holes in it)
– 1 batch of whipped coconut cream (see recipe below)
– 2 ripe bananas, mashed
– 3/4 cup of almond milk
– 1.5 tsp cinnamon
– 1.5 tsp vanilla
– 1/2 cup brown sugar
Mash the bananas in a bowl. Add the cinnamon, almond milk and vanilla. Whisk thoroughly.
Dip a piece of bread into the mixture and coat, shake off the excess and put in a container. Repeat until all the batter is used. Cover the bread and let it sit for 20 minutes to soak.
Heat a nonstick pan to medium hight heat. Spray the pan with a little oil or use some coconut oil or vegan butter. Sprinkle each side of the bread with brown sugar. Place the bread, 2 pieces at a time in the pan and cook until both sides are brown and caramelised.
Mash the bananas. The more ripe, the sweeter the batter.
Add the cinnamon, almond milk and vanilla. Whisk thoroughly.
Dip the bread into the mixture and coat, shake off the excess and put it in a container to sit for 20 minutes.
Sprinkle brown sugar on each side of the bread.
Cook the bread over medium high heat on a nonstick pan.
Coconut whipped cream
– 1 can of coconut cream (try to get a good quality brand)
– 1.5 tbs icing sugar
Put the can of coconut cream in the fridge overnight. This will allow the cream to separate from the liquid.
Open the can and spoon out the cream into a bowl. Avoid scooping the water. Add the icing sugar and whisk on low for 1 minute or until thick and stiff.
Open the can and spoon out the cream into a bowl.
Avoid scooping the water.
Add the icing sugar and whisk on low for 1 minute or until thick and stiff.