Wait, you can make eggless French toast?! Because to be honest the vegan element of this breakfast was just a nice perk; the taste of eggy bread (which, in the UK, is what we usually call it) is enough to put anyone off. I cannot stand the taste of eggy bread- or the smell- and childhood memories of my dad cooking it still make me feel faintly queasy.
But there will be none of that with this breakfast. Because there is a simple swap you can make to rid your morning of that horrible eggy bread aroma, and here it is...
Ingredients
2 slices wholemeal bread (I used medium thickness)
1/3 cup Alpro coconut milk
1 large banana, 1/2 mashed until smooth, and 1/2 sliced into chunks
Cinnamon, to taste (I used 1tsp)
Agave nectar, 2tsp (feel free to use honey)
2 pitted dates, chopped into chunks
Method
Whisk together the milk and the mashed banana in a bowl, and soak each slice of bread in the mixture. Sprinkle each slice with cinnamon.
Spray a pan with non stick cooking spray, and turn the heat up high. Once the pan is hot carefully lay one slice of the bread in- it should sizzle upon being put in. After a minute or so carefully flip the slice of bread, ensuring both sides are brown. Repeat with the other slice, re-spraying the pan if necessary.
Place the toast onto a plate and cover with foil to keep it warm, or place on a very low heat under the grill. Meanwhile in a microwavable dish place the remaining banana, dates, and agave, plus a little more cinnamon. Cook on full power in the microwave for just under a minute - do NOT stir this.
Once the bananas are softened spoon onto the toast, and pour over the agave liquid. Add a dollop of Greek yoghurt if desired, and prepare to have a great morning...
Labels: banana, breakfast, cinnamon, dates, easy breakfast, eggy bread, Food, French toast, healthy, vegan French toast
