Make Bettina Campolucci Bordi's vegan French toast
Bettina takes the fresh zing of smashed raspberries and the rich indulgence of smooth almond butter and marries them together in this recipe for vegan French toast.
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Cooking tools:
- Chef's knife
- Fork
- Mixing bowl
- Whisk
- Dish
- Skillet
- Stove
- Spatula
- Cutting board
- Plate
- Spoon
Ingredients
- 4 slices of good quality, shop-bought bread
- 160ml almond or plant milk
- 1 tablespoon maple syrup, plus more for drizzling
- 1 tablespoon buckwheat flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- Tiny pinch of salt
- Coconut oil, for frying
- 4 tablespoons almond butter
- 1 punnet of raspberries
- Coconut sugar
- Dollop of coconut yoghurt, shop-bought or home-made
- Chopped nuts
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