I’m at home in Gloucestershire at the moment. This morning I went for a walk, was distracted by some super-cute cows, got ridiculously lost and then my phone ran out of battery. 4 miles, drenched jeans and two soaking trainers later, I arrived home and thought I’d make myself feel better by creating a new, autumnal, carb-loaded recipe.
This would make the perfect weekend brunch. Quick to make, no skills required and utterly delicious. The bread is crispy on the outside, yet still chewy on the inside and spiced with warming cinnamon, sweet vanilla and the subtly liquorice flavour of star anise.
I’ve topped the stack with coconut yoghurt and almond butter, but you could add anything you fancy. Fresh berries, melted chocolate, dried coconut – the world is your oyster, my friend.
Time to make: 20 minutes. Serves: 2
1 tbsp flaxseeds
1 tbsp ground almonds
120ml oat milk
1 tsp nutritional yeast
1 tsp cinnamon
1 star anise
1 teaspoon vanilla
1 tsp maple syrup (to taste, depending on your choice of milk)
pinch of salt
5-6 slices of sourdough bread
1. Add all the ingredients (except the bread) to a bowl and mix well. Allow to sit for 10-15 mins
2. Heat a pan on a medium heat for 4 minutes and then add some vegan butter or oil
3. While the pan is warming up, slice the bread – you may need to halve them, depending on the size of your loaf
4. Dip one slice of bread into the milk mixture and then flip it to soak the other side. Place on the hot pan. You should hear a sizzle!
5. Toast on each side for 4 minutes or until golden brown.
6. Serve immediately. I topped this batch with almond butter, coconut yoghurt, extra cinnamon and a generous drizzle of maple syrup.
Weekend brunch DONE and DUSTED! Let me know if you make it, by tagging me on Instagram.