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Almond milk french toast

Almond pancake for web

I love the simple flavours here: vanilla, lemon and creamy ricotta. I like to use good sheep’s ricotta if I can get my hands on it. The rest of the tub is great stirred through pasta or spread on toast and topped with berries. I have found that decent gluten-free bread works really well too, as the almond milk mixture helps prevent the bread from being too dry. For vegans you can make the French toast with extra almond milk and skip the eggs and use some coconut yoghurt in place of the ricotta.

Duration
Under 20 mins
Serves
2
Almond pancake for web

Ingredients

  • 2 free-range or organic eggs
  • 125ml unsweetened almond milk
  • the seeds from 1 vanilla pod, or 1 teaspoon vanilla paste
  • 4 thick slices of good bread or brioche
  • a knob of coconut oil or butter
  • 2 tablespoons good ricotta cheese
  • 1 unwaxed lemon
  • runny honey, to serve (optional)
  1. Gather your ingredients

    Get all your ingredients and equipment together.

  2. Soak the bread slices

    Break the eggs into a bowl and whisk in the almond milk and vanilla. Pour into a deep baking tray and lay all four slices of bread in the mixture. Leave to soak for a minute.

  3. Cook until golden

    Put a pan on a medium heat and add a good knob of coconut oil or butter. Turn the bread over and leave for another minute to soak up the mixture, then carefully lower into the pan and cook for 2–3 minutes on each side until golden and crisp, taking care when you flip it, as the bread will be quite delicate.

  4. Serve

    Pile two slices on each plate, dot with ricotta and grate over the zest of the lemon. Top with honey, if you like things sweet.

Additional information

As featured in

Anna Jones a modern way to cook

A Modern Way to Cook

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