The Australian Vegan Magazine — May-June 2017

The trick to cooking this toast

perfectly is to keep an eye on the

heat so that the nuts don't scorch.

prep + cook 25 minutes

serves 4

375ml (1½ cups) coconut milk

2 teaspoons vanilla extract

125ml (½ cup) pure maple syrup

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1 tablespoon nutritional yeast

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½ teaspoon mixed spice

1 cup (120g) pecans, chopped

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8 x 50g slices thick multigrain

sourdough bread

40g vegan margarine spread

250g mixed berries

2 teaspoons icing sugar

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1 Whisk coconut milk,

vanilla, 2 tablespoons of the

syrup, the hazelnut meal,

yeast and mixed spice in a

shallow dish. Place pecans on

a plate. Soak bread in coconut

milk mixture, one at a time, for

1 minute each side. Press onto

pecans.

2 Heat half the margarine

in a large frying pan over

low-medium heat; cook bread,

in batches, for 2 minutes each

side or until golden, adding

remaining margarine halfway

through cooking.

3 Divide French toast among

plates; top with berries and

remaining syrup. Dust with

icing sugar and serve topped

with edible flowers.

TIPS Nutritional yeast is a

complete protein, as it contains

18 amino acids, including

the nine that are essential for

good health. It’s generally

fortified with B12 and available

from health food stores.

SWAP Almond meal for

hazelnut meal and olive oil for

vegan margarine spread.

Spiced pecan French toast

NUTRITIONAL YEAST

• a complete

protein

Images and recipes from

The Australian Women’s

Weekly Vegan Kitchen,

Bauer Books, RRP

$49.99, available where

all good books are sold &

awwcookbooks.com.au

18

amino

acids