(vegan, no refined sugar, dairy-free)
This is definitely the perfect weekend breakfast. It’s super indulgent and it feels such a treat when served with some creamy coconut yogurt, berry compote and a generous drizzle of maple syrup. For this recipe is totally worth to buy some good quality rustic bread ( I love sourdough) as it really make a difference on how overall the dish will turn out. To replace the traditional egg I have used Aurora milled Flaxseeds which mix with almond milk create the binding mixture which work as the perfect substitute. Be generous with the toppings, literally the more the merrier!
Serves 1-2 (depending on how hungry you are)
4-5 slices of crusty bread - I used white sourdough, I wouldn’t recommend to use white sliced bread as it will probably turn out quite soggy
1 cup of of creamy almond milk - I wouldn't recommend to use a watery milk like rice or oat milk
1 tablespoon of Love Arctic Aurora Flaxseeds
1 tablespoon of maple syrup or agave nectar
a dash of vanilla extract
1/2 teaspoon of cinnamon powder
1 tablespoon of coconut oil for frying
I love serving it with some coconut yogurt, date syrup, berry jam or compote or fresh fruit
Mix all the ingredients into a large bowl and let it sit onto one side for 10-15 minutes until the mixture thicken up slightly.
Heat up the coconut oil in a frying pan or grille pan. Dip the bread slices in the milk mixture, about 30 seconds each side. Once the pan is really hot place fry the bread for about 3-4 minutes onto each side until the edges start to crispy and slightly brown.
Stack the toasts onto a plate and top them with coconut yogurt, jam, fresh fruit and drizzle with some date syrup. Enjoy!
♥ Post and recipe by Elisa from @happyskinkitchen for Love Arctic ♥