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Be inspired every day with Living North
Easy Vegan Bible by Katy Beskow (Quadrille, £22) Photography ©Luke Albert
January 2021
Reading time 3 minutes
Start your week with some sweet spice, beautifully incorporated into classic French toast. Brew up a cafetière of coffee, relax with the newspaper and savour this special breakfast.
  • 200ml (generous 3⁄4 cup)
  • sweetened soya milk
  • 2 tbsp maple syrup
  • 1 tsp good-quality vanilla
  • extract
  • 100g (scant 1 cup) plain
  • (all-purpose) flour
  • 1 tsp ground cinnamon
  • generous pinch of grated
  • nutmeg
  • generous pinch of ground
  • cardamom
  • generous pinch of ground
  • cloves
  • 4 tbsp sunflower oil
  • 4 thick slices of white bread,
  • halved diagonally
  • 1 tsp granulated sugar

1. Whisk together the soya milk, maple syrup and vanilla extract in a large bowl. Stir in the flour, cinnamon, nutmeg, cardamom and cloves and whisk until smooth and thick.

2. Heat half the sunflower oil in a frying pan while you dip the bread fully in the batter, coating both sides. Use tongs to place the bread into the pan, cooking in batches for two to three minutes on each side until golden and crisp and adding the remaining oil to the pan between batches.

3. Carefully remove from the pan and drain on kitchen paper for a couple of minutes. Sprinkle sugar over the slices before serving hot.

To save time in the morning, make the batter the evening before and keep in the fridge. It may thicken in this time, so whisk in a tablespoon of soya milk before dipping the bread.

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