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