This Sunday is mother’s day in the UK and in that spirit, this recipe is ideal for breakfast in bed. With vanilla, cinnamon, and a touch of sweetness, this is the ultimate treat for any brunch. I like to make it with slices of a great gluten free sourdough but it works equally well with whatever bread you have to hand. Topped off with maple syrup or a tasty fruit compote and it’ll hit the spot.
Want to make it even easier for kids to whip together so they can make your breakfast? Then just pop all the ingredients into the blender jug the night before and (with supervision!) they can take from there in the morning, no extra measuring needed. It makes the perfect thing to cook with your kids and you’ll have a tasty mother’s day too!
- Makes: Serves 2 (Generously)
Ingredients
- 35g Gram Flour
- 280ml Water
- 115g Cashews
- 25g Sugar
- 1/2 Tbsp Vanilla Essence
- 1 tsp Cinnamon
- 1 Tbsp Nutritional Yeast
- Pinch of Nutmeg
- 4 -6 Thick Slices of your favourite gluten free bread
Directions
This couldn’t be easier, just put everything apart from the bread into your blender jug. If your blender isn’t too strong then use boiling water and leave everything soaking until the cashews are soft to the touch (about 30 minutes). Blend until a completely smooth, thick batter.
Lightly grease a frying pan with a little oil and place onto a medium heat. Pour the batter into a wide, low dish and working quickly, well coat the bread in the batter. Fry each slice until golden brown on both sides, repeating until all the batter is used. Serve with maple syrup or your favourite fruit compote.
Notes
Allergy Notes; This recipe is vegan, gluten free, and soy free. If nuts are an allergen for you then skip the cashews and replace the water with a 50:50 mix of plant based milk and plant based cream.
