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Vegan Cinnamon French Toast

Vegan Cinnamon French Toast

Tastes even better with a rustic loaf!

Tastes even better with a rustic loaf!

2 tbsp self-raising flour
1 tbsp cinnamon powder
1 tbsp nutritional yeast
1 tsp Vegg (optional)
1 small banana, mashed
1 tsp vanilla extract
pinch salt
4 tbsp non-dairy milk (plus extra)
2 slices thick bread
1 tbsp vegan butter/margarine

Mix the flour, cinnamon, nutritional yeast, salt, and Vegg (if using) in a bowl and add the vanilla, bannana, and milk. Mix thoroughly then pour into a wide dish.

Heat a frying pan over a medium heat and add the butter/margarine. Once hot, dip a slice of bread into the batter coating both sides and place in the frying pan. Cook gently without touching until the botttom is golden brown (3-5 mintutes). Turn and repeat for the other side. Repeat with the other slice.

Serve warm, sprinkled with a little icing sugar (powdered sugar).

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No-Cook Vegan Pumpkin Pie

You can make this recipe 100% raw by using fresh uncooked pumpkin however my blender couldn’t handle it.

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1 x 450g can Pumpkin Puree (or 1 pumpkin peeled and roughly diced)
1 tsp Ground Cinnamon
1 tsp Ground Ginger or a thumbnail sized piece of fresh ginger, grated
1/4 tsp Ground Nutmeg, optional
1/4 tsp Ground Cloves, optional
1 very ripe persimmon (or 2 very ripe sharon fruit), optional
500g Medjool Dates
150g Pecan Nuts

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