Satay french toast with avocado

Name: Satay french toast with avocado
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 2

Easy
April 2019

Easy
April 2019

Serves 2
Hands-on time 20 min

A classic brunch dish gets an update with an indulgent nutty makeover. Try our savoury french toast, made with deep roast peanut butter and topped with avocado, for a vegan breakfast of dreams.

And if you prefer the sweet version, we’ve got that too.

Vegan recipes

Nutrition: per serving

Calories: 596kcals
Fat: 33.3g (10.3g saturated)
Protein: 16.7g
Carbohydrates: 52.1g (3.4g sugars)
Fibre: 10.2g
Salt: 1g

Nutrition: per serving

Calories: 596kcals
Fat: 33.3g (10.3g saturated)
Protein: 16.7g
Carbohydrates: 52.1g (3.4g sugars)
Fibre: 10.2g
Salt: 1g

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Ingredients

2 tbsp milled flaxseeds
200ml light coconut milk
3 tbsp crunchy peanut butter (we used Manilife Deep Roast from hollandandbarrett.com)
1-2 garlic cloves, crushed
2cm piece fresh ginger, grated
4 slices sourdough bread
Vegetable oil to grease
1 ripe avocado, sliced
Thinly pared zest and juice 1 lime
Handful salad herbs (we used Growing Underground Asian micro herbs from M&S and Ocado)
½ red chilli, sliced (optional)

Ingredients

2 tbsp milled flaxseeds
200ml light coconut milk
3 tbsp crunchy peanut butter (we used Manilife Deep Roast from hollandandbarrett.com)
1-2 garlic cloves, crushed
2cm piece fresh ginger, grated
4 slices sourdough bread
Vegetable oil to grease
1 ripe avocado, sliced
Thinly pared zest and juice 1 lime
Handful salad herbs (we used Growing Underground Asian micro herbs from M&S and Ocado)
½ red chilli, sliced (optional)

Method

In a blender or smoothie-maker, whizz the flaxseeds, coconut milk, peanut butter, garlic, ginger and a pinch of salt and pepper with 60ml cold water until smooth.
Heat the grill to medium-high. Lightly toast the bread on both sides. Pour the peanut satay mixture into a shallow bowl, then dip the toasted bread slices in the mixture, pressing down to coat well on both sides, as if you were making eggy bread.
Put the coated slices on a baking sheet lined with lightly greased foil, then grill for 2-3 minutes on each side, keeping a close eye on them in case they start to burn.
Top the toast with avocado and a squeeze of lime juice, then sprinkle over the zest, salad herbs and, if you like, chilli. Season to serve.

Method

In a blender or smoothie-maker, whizz the flaxseeds, coconut milk, peanut butter, garlic, ginger and a pinch of salt and pepper with 60ml cold water until smooth.
Heat the grill to medium-high. Lightly toast the bread on both sides. Pour the peanut satay mixture into a shallow bowl, then dip the toasted bread slices in the mixture, pressing down to coat well on both sides, as if you were making eggy bread.
Put the coated slices on a baking sheet lined with lightly greased foil, then grill for 2-3 minutes on each side, keeping a close eye on them in case they start to burn.
Top the toast with avocado and a squeeze of lime juice, then sprinkle over the zest, salad herbs and, if you like, chilli. Season to serve.

delicious. tips

For extra richness, add a sprinkle of demerara sugar before grilling, then serve with a drizzle of tamari or soy sauce, thinly sliced cucumber, chopped peanuts and coriander.

Recipe By

Katy Mcclelland

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