One of the nice features of our new house is outdoor space. I have hung washing outside for the first time in over a year and my bike can live in a shed instead of chained to outdoor railings. We don't yet have garden furniture, but I'm looking forward to eating outside in time too.
I may not have eaten breakfast outside this morning, but I did relish the novelty of taking photos in the garden. It will take me a while to figure out my new lighting options, but I'm rather looking forward to that.
I've shared vegan French toast recipes before, but this one uses lucuma powder for the batter instead of custard powder or chia seeds. If you aren't already familiar with lucuma, I really recommend it. I find a bag lasts for ages and adding a tablespoon makes a difference to recipes. The flavour is nicely caramelly which worked particularly well for this toast.
This is a perfect weekend breakfast - it feels decadent without requiring too much time and, other than the lucuma, the ingredients are kitchen staples. It helped fuel a morning of unpacking too!
Lucuma and blackberry French toast
A delicious breakfast for one
Vegan, low fat and easily gluten free (use gluten free bread)
Author: Bite-sized thoughts
2 tbsp lucuma powder
1 tsp vanilla essence
1/4 cup unsweetened almond milk (or milk of choice)
2 thick slices grainy bread (or bread of choice)
1 cup blackberries (or berries of choice)
Spray oil, for cooking
Drizzle agave, rice malt syrup or maple syrup, for serving
Whisk together the lucuma powder, vanilla and almond milk in a large mixing bowl.
Heat a non-stick pan over medium-high heat and spray with cooking oil.
Dip one slice of bread in the lucuma mixture to coat both sides and then add to your pan. Repeat for the other slice of bread if your pan size permits. Cook for several minutes on each side, until golden and crispy.
While the bread is cooking, add the blackberries to the remaining lucuma mixture (there should be a tablespoon or two of mixture remaining). When the bread is nearly cooked, add the berries to the pan to warm slightly.
Serve the bread with the berries on top, and a finishing drizzle of syrup to taste.