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Herbivore French Toast with Blueberry-Lavender Maple Syrup

DifficultyBeginner
Yields1 Serving
DifficultyBeginner

Herbivore French Toast with Blueberry-Lavender Maple Syrup

Blueberry and lavender pair so well together because the blueberry isn’t too strong of a flavour profile and is also slightly floral – meaning that these flavours compliment each other, but don’t compete.

I often make this recipe for weekend brunches and even on weeknights when I’m craving breakfast for dinner. Flax in place of egg helps to thicken your plant-based milk so it’s just like the thick-custardy base used for traditional French toast.

Why I Use...

Ingredients

Herbivore French Toast
 1.50 cups Plant-based milk
  cup Ground flax seedAKA milled flax seed
 1 tsp Ground cinnamon
 1 Pinch of nutmeg
 Zest of one lemon
 1 Pinch of Salt
 6 Slices of bread
 Oil for pan-frying(lightly flavoured like coconut oil, canola or rapeseed)
Blueberry-Lavendar Maple Syrup
 1 cup Pure Maple Syrup
 ½ cup Fresh or frozen blueberries
 ½ tsp Dried lavender pods (the flavour is strong - you can always add more later if desired) alternatively you can use 1 tablespoon of chopped fresh rosemary
 Zest of one lemon

Note:

If you don't have lavender around, no worries! You can replace it with a tablespoon of fresh rosemary for the syrup!

Instructions

1

Preheat oven to 200 F

2

In a deep pan or dish, whisk together non-dairy milk, flax seeds, cinnamon, nutmeg, salt and lemon zest.

3

Set aside for 10 minutes and allow to thicken. Meanwhile, make lavender-blueberry syrup (or another sauce of your choice, like strawberry lemon or chocolate ganache).

4

For the syrup, add maple syrup, blueberries, and dried lavender (or fresh rosemary) to a small saucepan. Warm over low heat until blueberries have softened and syrup is warmed through. Once done, remove from heat and set aside.

5

Warm large pan or indoor griddle to medium heat.

6

While heating, stir together the milk-flax mixture and ensure it has thickened. One slice of bread at a time, press each piece gently into milk-flax mixture, before flipping over and repeated on the other side.

7

Brush warmed pan generously with oil to coat, lift soaked bread out of the mixture, ensure any excess drips off before adding to the pan.

8

Cook for 2-3 minutes on each side until golden. Once done, keep warm and covered (to prevent drying out) in preheated oven until ready to serve.

9

Serve alongside blueberry-lavender maple syrup.

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