Vegan French Toast with Caramelized Bananas and Walnuts
Ingredients
French Toast
- 6 slices Silver Hills Sprouted Bakery Squirrelly Bread™
- 1 ½ cups unsweetened soy or oat milk
- 2 Tbsp ground flax
- 1 tsp pure vanilla extract
- 1 tsp cane sugar
- ½ tsp cinnamon
- 1 pinch salt
- coconut oil for frying
Caramelized Bananas and Walnuts
- 1 ripe but firm bananas sliced into 1 cm slices
- ½ cup walnut halves or pieces
- ⅓ cup pure maple syrup
- 1 Tbsp coconut oil
- ¼ tsp cinnamon
- pinch salt
Instructions
- Choose a shallow baking dish or glass container large enough to accommodate a bread slice. In the dish, mix together the oat milk, flax, vanilla, sugar, cinnamon and salt. Let sit for ten minutes.
- Heat a nonstick frying pan over medium heat and add about a teaspoon of coconut oil. Working 1 or 2 at a time, dip the bread in the milk mixture for 2 seconds a side and add to the frying pan. Fry until golden, about 2 minutes. Don’t fuss with the toast, as bread is soft once soaked.
- Carefully slide spatula around bottom of toast to flip it and cook for another 2 minutes. If toast is getting too dark, turn down heat slightly. To keep warm, place toast on a parchment-lined baking sheet in a 200 °F (100 °C) oven until everything is cooked.
- Once the toast is cooked, make the banana walnut caramel. Add coconut oil and maple syrup to the same skillet over medium, until it is bubbly (about 30 seconds). Then add walnut and banana slices in a single layer. Let cook, for about 5 minutes, until mixture reduces and thickens, flipping bananas occasionally so they get even colour on both sides.
- Serve 2 – 3 slices of toast per person, topped with bananas and walnuts and extra maple syrup on the side.