Well, winter has clearly decided to arrive in Johannesburg and it’s brought an insatiable craving for all baked goodies with her. That last part may just be an excuse for me to play in the kitchen during Lockdown, but no one is complaining in my home.
After seeing the Banana Bread porn posted all over my timeline, I got a hankering to make French Toast. When you’re vegan, you need be creative with your creations and use what you’ve got lying around.
2 x Heaped Tbsp of Chia Seeds
1 Cup of Unsweetened Dairy-Free Milk
1/2 Tsp of Cinnamon
1/2 tsp of Vanilla Essence
6 to 8 Slices of Bread
Start by mixing the Chia seeds, cinnamon and vanilla essence into a bowl. Add your milk and let the mixture chill in the fridge for an hour.
The way this works is that the Chia seeds absorb the milk and become a pudding. This forms the base of the batter.
Once the mixture is ready, dip your bread into the batter quickly. Allowing thinly sliced bread to absorb too much milk makes a warm, messy bread mess. I can’t think of any other way to describe it.
Let your pan heat up with a little coconut oil or vegan butter and fry each side of the bread until crispy and golden.
Add maple or golden syrup with coconut to serve and voila, delicious vegan French Toast.
You could even add tomato sauce or any savoury spread to your toast, Riley loves some tomato sauce and it was really good.
If you make your own batch, let me know how how you enjoyed it and what you added to your batch.
Until next time.