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French Toast with Caramelized Banana and Almond Butter

French Toast Jay Halford plant based cooking course

Recipe:

French Toast with Caramelized Banana and Almond Butter

This delicious vegan French toast recipe features a blend of bananas and almond milk to soak the bread and caramelized bananas as a topping. Give it a go for a slightly more indulgent breakfast, it’s a great weekend treat! I have also made my own almond butter for this as an additional topping. The recipe is in module 2 so why not give that a go too. You can always buy nut butter, but homemade is always best.

Makes 4 portions (2 slices per serving)
Total Time: 20min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

For the french toast:

For the caramelized bananas:

  • 4 medium bananas, thickly sliced on the diagonal
  • 50g coconut sugar

To serve:

Method

To make the french toast:

  • Set the oven to its lowest temperature or the “warm” setting.
  • To make the French toast, pour the milk, banana, maple syrup, vanilla, chia seeds, cinnamon, and salt into your blender and blast on high for about 30 seconds, until well combined. Pour the mixture into a large shallow baking dish and let rest for about 5 minutes to thicken slightly, the chia seeds will absorb the milk and thicken the mix. 
  • In batches, place slices of the bread in the baking dish and let soak on one side for 8 to 10 seconds. Flip the slices and let soak for another 8 to 10 seconds, until evenly moistened on both sides
  • In a large frying pan (that fits two slices of bread) or on a large griddle, over medium heat, warm 1 to 2 tablespoons of coconut oil per two slices of bread. (Resist the urge to use less coconut oil, or the bread won’t get crispy once it is fried) Add the bread and fry for 4 to 6 minutes on each side, until golden brown and crispy on the edges; you may need to add more coconut oil after you flip the bread. If cooking in batches, transfer the French toast to a lined baking sheet and place in the oven to keep warm and repeat to fry the remaining bread, adding more coconut oil to cook each batch.

To make the caramelized bananas:

  • While the last pieces of toast are cooking, make the caramelized bananas. Combine the banana slices and the coconut sugar in a large mixing bowl and stir the bananas until evenly coated with sugar.
  • In a skillet over medium-high heat, warm the coconut oil, add the coated bananas and fry for about 2 minutes on each side until nicely caramelized and golden brown.
  • Serve two slices of French toast on each plate, topped with one-quarter of the caramelized bananas and one-quarter of the crushed pecans. If desired, top with almond butter or peanut butter. 
  • Lastly, drizzle a little maple syrup over the toast and enjoy the treat! 

Equipment needed:

Chopping board, knife, blender, tray big enough to soak the bread, large frying pan, tongs, oven, small frying pan

Homemade Baked Beans

homemade baked beans jay halford plant based cooking course

Recipe:

Homemade Baked Beans

These are great on toast as a quick and easy breakfast, but of course you could use them in other ways too if you’ve not got much time in the mornings. They could be great as a part of a main dish too.

Makes 2 Portions
Total Time: 20min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Method

  • Heat the oil in a saucepan
  • Add the finely diced onion and minced garlic
  • Cook over medium heat for 5 minutes until soft and translucent
  • Add the tomato purée, paprika, thyme, brown sugar and soy sauce, and cook for 5 more minutes
  • Add the beans and the tomato passata, and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened and reduced a little
  • Season generously with black pepper – you probably won’t need any salt at all because of the soy sauce, but add it if you think it needs it
  • Serve warm on toast or as part of a main dish

Download Recipe PDF

Homemade Baked Beans

Sweet Potato Rosti

vegan sweet potato rosti jay halford plant based cooking course

Recipe:

Sweet Potato Rosti

These are great as an alternative to bread especially in a big veggie breakfast. I like mine to be nicely browned on the out side and real crispy.

Makes 12 Rostis
Total Time: 15min

Ingredients

  • 2 medium sweet potatoes
  • 1 small red onion
  • 1/4 of a green pepper
  • 2 teaspoons of cornflour
  • 2 tablespoons of gluten-free flour
  • Thumb size chunk of fresh ginger (10g)
  • Small pinch of chilli flakes
  • Small handful of fresh coriander (10g)
  • Salt to season
  • 10ml olive oil

Method

  • Peel and grate the sweet potatoes into a bowl
  • Squeeze the grated potato to remove any excess water
  • Mix all of the other ingredients together in a bowl until fully combined
  • Heat a pan over medium-low heat with a little olive oil
  • Shape spoonfuls of the sweet potato batter into round rosti shapes
  • Fry and flip until golden brown on both sides.
  • Serve hot straight away

Additions:

Chilli is a great little kick – give it a little bit more if you like it!

My Top Tips:

Always try to use a non-stick pan when making rostis.

The more liquid you can get out of the potato at the beginning the better the rostis will be. Try to do this in a clean tea towel if you can.

Download Recipe PDF

Sweet Potato Rosti