coffee and cream french toast
Recipe from 15 Minute Vegan Comfort Food by Katy Beskow (Quadrille, £15) Photography © Dan Jones.
Serve this indulgent delight for breakfast, brunch or dessert (or any time in between).
4 tbsp sunflower oil
1 rounded tsp strong instant coffee granules
2 tsp boiling water
200ml (7fl oz/generous ¾ cup) sweetened almond milk
2 tbsp maple syrup
1 tsp vanilla extract
100g (3½oz/¾ cup) plain (all-purpose) flour
4 slices of thick white bread
4 tsp caster (superfine) sugar
½ tsp ground cinnamon
½ tsp cocoa powder
4 scoops of vegan vanilla ice cream
Heat the sunflower oil in a griddle pan over a medium heat while you prepare the batter.
Add the coffee granules and boiling water to a large bowl to dissolve the grains. Pour in the almond milk, syrup, vanilla extract and flour, and use a balloon whisk to mix the batter until smooth.
Dip a slice of bread into the batter and coat on both sides, then use tongs to place on the hot griddle pan. Turn after 2 minutes and cook until golden and crisp. Repeat with each slice of bread, keeping the other slices warm on top of each other on a plate lined with kitchen paper to soak up excess oil. When all the bread has been grilled, arrange on plates.
Mix together the sugar, cinnamon and cocoa powder, and sprinkle over the toasts. Add a scoop of vanilla ice cream and serve.
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