We've loved having more time to cook and bake now that we're all in lockdown. This recipe is one that we've been enjoying for yummy weekend brunches. It's vegan, gluten-free, but oh-so-yummy. It's also quick and easy so you could have it for breakfast everyday if you wanted!
Ingredients
- 4 slices of gluten-free bread, good quality
- 160ml of your favourite plant milk
- 1 tbsp of maple syrup, plus extra for drizzling
- 1 tbsp of buckwheat flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 pinch of salt
- Coconut oil for frying
- 4 tbsp almond butter
- 1-2 handfuls of frozen or fresh raspberries
Method
- Spread the almond butter on all 4 slices of bread
- Take 2 slices of bread and press as many raspberries as you can on one side of them with a fork. Then top them with the remaining slices like a sandwich and press down gently
- In a bowl, whisk together the milk, maple syrup, flour, cinnamon, nutmeg and salt
- Place the sandwiches into a shallow bowl so they fit side by side. Pour the mixture over the bread, then turn the sandwiches over so that both sides are evenly coated
- Heat a tsp of coconut oil in a frying pan on a medium heat. When the oil has melted, place the bread slices in the pan and fry for a few minutes until each side is golden brown
- To serve, cut the toasted sandwiches in half, drizzle over some maple syrup and sprinkle some more raspberries over them and enjoy!