Snack
Cinnamon French Toast with Chestnut
Make your mornings extra sweet with this vegan chestnut and pomegranate French Toast. Rich and deliciously creamy made with Violife Creamy Original.
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Cooking time3 minutes
Prep time12 minutes
DifficultyEasy
Servings4 portions
FOR THE TOAST:
- 3 tbsp rice flour
- 125 ml cup coconut milk
- 1 tsp vanilla extract
- 1 tsp cinnamon optional
- 1 tbsp maple syrup
- 100 g plant-based butter
- 5 slices soft bread
FOR THE CHESTNUT CREAM:
- 1 pack Violife Creamy Original
- 100 g chestnut marmalade
- 1 tsp cinnamon
- 1 tsp vanilla
TO SERVE:
- 200 g raspberry jam
- 100 g pomegranate seeds
- 100 g fresh raspberries
- Coconut powder to sprinkle
- In a shallow bowl whisk the flour, milk, vanilla, cinnamon, and maple syrup together.
- Heat the plant based butter in a skillet over medium heat.
- Dip the bread slices in the milk mixture, coating well on both sides. Place in the skillet and fry on medium heat for 3 minutes on each side until golden.
- To make the chestnut cream, in a large bowl mix together the Violife Creamy Original with the chestnut marmalade, cinnamon and vanilla extract.
- Spread the mixture on top of the French toast.
- Top with some raspberry jam, fresh raspberries and pomegranate seeds, sprinkle with coconut powder and serve.
- If you wish to impress make a tower, repeating the above process.
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