I wanted to crack a brunch classic, and I know you’ll absolutely love it. It's deliciously crisp on the outside, whilst still soft and fluffy on the inside.
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Serves
2
Almond
Silken Tofu
Dark Brown Sugar
Chickpea Flour
Soya Milk
Vanilla
Ground Nutmeg
Ground Cinnamon
White Bread
Vegan Butter
Raspberry
Maple Syrup
Serves
2
Almond
Silken Tofu
Dark Brown Sugar
Chickpea Flour
Soya Milk
Vanilla
Ground Nutmeg
Ground Cinnamon
White Bread
Vegan Butter
Raspberry
Maple Syrup
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
To make the almond butter, roast the almonds for 10-12 mins at 180°C until they start to brown and smell deliciously toasted.
Step 2.
While they are still hot, transfer to a high-speed blender and blitz until smooth. Keep scraping down the sides and blending until you have a smooth almond butter. Add a little salt if you like. (You will need a very strong blender for this).
Step 3.
In a high-speed blender, combine the tofu, brown sugar, chickpea flour, soy milk, vanilla, nutmeg and cinnamon. Blend until completely smooth. Pour the mixture into a shallow, wide bowl or a small baking tray.
Step 4.
Add each slice of bread separately into the mixture and soak each side for 30 seconds, until fully drenched in the liquid.
Step 5.
Heat a frying pan over medium-low heat. Add a 2 tbsp of butter and, when it's almost melted, add a slice of toast. Don’t try to move the toast until at least 2 mins have passed as you will break the crust that is forming. Check after 2 mins if it’s formed slightly charred edges, it could take a few minutes more. It’s better to cook these slowly and on a low heat. When it’s done, flip and cook the other side. Repeat with each slice.
Step 6.
To serve, layer each slice with a squeeze of maple syrup, almond butter and your choice of toppings. I’ve used raspberries, pistachios and a spoon of soya yogurt.
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