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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.
Preheat oven to 200 F
In a deep pan or dish, whisk together non-dairy milk, flax seeds, cinnamon, nutmeg, salt and lemon zest.
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).
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.
Warm large pan or indoor griddle to medium heat.
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.
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.
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.
Serve alongside blueberry-lavender maple syrup.
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