You know, I think this should be a new thing. The crunchy seeds make this dish so amazing when contrasted with the softness of the toast. We have toast with nut/seed butters for breakfast and this is like the leveled up version of it. The turmeric make the toast a vivid yellow color and topped with some fruit and or syrup and nothing could beat it.
Instructions (makes 4 pieces)
4 thick slices of day old Vegan Brioche
1 Tbs pumpkin seeds
1 Tbs poppy seeds
1 Tbs chia seeds
1 Tbs sunflower seeds
1 Tbs sesame seeds
1 tsp cornstarch
dash of turmeric
1 tsp cinnamon
150 ml milk of choice (I used almond)
1 Tbs maple syrup
Instructions
1. Blitz up the seeds in a food processor until they are lightly chopped, only about 15 seconds. Put them into a wide, shallow, bowl (you will be putting the bread into it).
2. To make the custard, add the cornstarch, turmeric, cinnamon and a splash of the milk to a small sauce pan. Whisk it all together to form a smooth paste and then add the rest of the milk and maple syrup. Put the pan on medium high heat and cook, stirring constantly, until it thickens. This should only take a few minutes. Take it off the heat.
3. Heat a skillet to medium high heat. Soak the bread in the custard, a few minutes for each side and then coat it in the seed mixture.
4. Put some coconut oil onto the skillet and then cook the french toast for a couple minutes on each side. Serve fresh with some fruit, syrup or even nut butter! enjoy
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