VEGAN CRISPY PROBIOTIC-BUTTER BANANA BREAD FRENCH TOAST
Served with chocolate maple oil, sliced bananas or seasonal fruit. A touch of nutmeg, cinnamon and cloves add a delicious flavour depth.
4-6 slices of 'nana bread
PLANT MILK CUSTARD
1/2 cup of oat milk (or mendal milk)
2 tablespoon corn starch, organic
1/2 teaspoon cinnamon, ground
1/4 teaspoon clove, ground
1/4 teaspoon nutmeg, ground
Pinch of salt
3 tablespoon of vegan butter (Le Pâtissier)
Banana or seasonal fruit (for serving)
Maple syrup (for serving)
Chocolate Oil (for serving)
METHODPLANT MILK CUSTARD
Make sure your plant-based milk is cold. Whisk in the corn starch until fully hydrated. Add in the cinnamon, the cloves, the pinch of salt. Mix well.
'NANA FRENCH TOAST
In a pan, heat the butter on medium heat. Soak the 'nana bread slices in the plant milk custard. Place in the hot melted vegan butter (Le Pâtissier) in the pan. Cook for 3-4 minutes until golden, flip and cook for an additional 3-4 minutes.
Top with maple syrup, sliced bananas or seasonal fruit and chocolate oil.