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Biscoff french toast

Take your breakfast game to the next level with this indulgent Biscoff French Toast recipe. Made with creamy Biscoff spread and sweet cinnamon, this fully vegan dish is perfect for satisfying your sweet tooth.

Method:

  1. To a mixing bowl, combine the milk, all-purpose flour, nutritional yeast, maple syrup, cinnamon and vanilla extract.  

  2. Butter the two slices of bread with biscoff, making it into one sandwich. Then cut in half.

  3. Dunk the half sandwiches in the bowl, ensuring it is completely covered. 

  4. On medium heat, to a large pan, cook each sandwich for around 5 minutes. Note if you are not using a non-stick pan, feel free to add 1 tsp of olive oil. 

  5. Flip the sandwiches after ~5 minutes or until lightly golden brown and crispy. 

  6. Serve with strawberries and sprinkled icing sugar.


Note:

  • Oats - If you are clinically required to be strictly gluten-free, please swap the oats for either quinoa flakes, amaranth or for gluten-free weetabix. 

  • Vitasoy soy milk - Please ensure this is calcium-fortified and contains between 300-400 mg of calcium per serving. However, suppose you are allergic or prefer other plant-based milk. In that case, you can always use another alternative, given it is calcium-fortified.

  • Whole grain bread - The more stale the bread, the better. Additionally, if you are clinically required to be strictly gluten-free, please swap the bread for gluten-free bread.

  • Unbleached all-purpose flour -  If you are clinically required to be strictly gluten-free, please swap the flour for 1:1 gluten-free baking flour.

  • Maple syrup - If you are not vegan, you can use honey.

Nutritional Summary:

At Radiquel, we believe strict fixation on numbers is a reductionist view of nutrition and can potentially harm our relationship with food. Food is also so much more than just units of calories and macronutrients; it’s a chance to nourish our minds, bodies, and souls with whole and soul foods. However, we acknowledge nutritional panels’ educational value for some individuals and have provided them solely for educational purposes. Please utilise this information with the utmost care.

This nutritional information is given solely for recreational intent and is not recommended to displace any medical advice, nor is it necessarily precise. We approximate the nutritional information per the listed ingredients. As food products can always vary in size, brand and shape, and nutritional quantities can also change based on the plants' growth circumstances, the quality of the soil, the fruits' maturity, and other factors, the nutrition information that is provided is an approximation. Since these values are highly individualised and rely on a variety of variables, such as age, gender, and the amount of daily physical activity, we do not offer the percentage of the recommended daily value. Please calculate the nutritional information you need using the exact ingredients you used or seek a dietitian or clinical nutritionist to assist you, if you need.
  • Serves
    1
  • Prep
    20
breakfastsdesserts
  • Ingredients

    For the French toast - 

    • 2 slices whole grain bread 

    • ½ cup (125ml) Vitasoy soy milk 

    • 1 Tbsp unbleached all purpose flour 

    • ½ Tbsp nutritional yeast

    • ½ Tbsp maple syrup 

    • ¼ tsp cinnamon 

    • ½ tsp vanilla extract 

    For the centre - 

    • 2 Tbsp Biscoff - Note: If you are clinically required to be gluten-free, swap this for 1 Tbsp of peanut butter. 

    To serve - 

    • ¼ tsp icing sugar, to serve 

Calories: 533

Carbohydrates: 80g

Fibre: 9.7g

Total fat: 17.4g

Saturated fat: 3g

Protein: 15.6g

Nutrients of focus - 

Calcium: 170mg