French Toast Sandwich aka Cheat’s Pancakes

I usually opt for pancakes for Sunday brunch but today I was feeling a tad lazy (hey, I’ve been up since 5am surfing, cleaning & gardening… I’m entitled!) so what to do if you feel like pancakes but you can’t be bothered to make the batter and cook them?

Grab two slices of bread and an egg. French toast is dead simple and much quicker and easier to create than pancakes. All I needed to add was some elements for extra flavour, nutrient density and excitement…

So this is how it came together:

Since I keep my (variety of) breads in the freezer (pre-sliced) I had to pop two pieces in the toaster to thaw for a few seconds, so in the meantime, I set the frying pan on the stove on a medium-low temp, adding a splash of coconut oil. Setting the bread slices aside I then created the French toast batter by whisking together an egg, a dash of milk, a teaspoon of vanilla paste and a decent sprinkling of cinnamon in a cup.

Placing the two bread slices in the pan, I carefully poured about half of the egg mixture (that’s a quarter for each slice of bread) as evenly within the bounds of the crust of both pieces as possible, and after about a minute, turned them over with an egg slide to cook. Note: this method is actually a tad more difficult than your typical French toast procedure: normally you’d empty the egg mix into a shallow dish and soak the bread pieces before putting them in the frypan. My fiddly method keeps your crusts ‘crunchier’…

Next I grabbed a handful of hazelnuts, a dash of maple syrup, some more (rice) milk and cacao powder to make my hazelnut choc sandwich filling. Some minutes in the Magic Bullet – stopping regularly to check consistency and scrape down the sides – and that was done. Ready.

Returning to the pan, I divided the remaining egg mixture carefully again over the (other sides) of the bread slices, spreading the dregs of the mix (chunks of vanilla bean at the bottom of the cup) over the toast as well (waste not want not and …extra fibre!) before turning them for the last time.

While the second side cooked I grabbed my plate, then the tub of greek yogurt  and some fresh blueberries from the fridge…. ready to rumble! Once the toast was browned enough on the second side, I popped it on the plate, smearing a nice thick layer of the hazelnut choc mix onto one piece before topping it with the other slice. Dropping a couple of large dollops of yoghurt on top of the ‘sandwich’, I scooped the rest of the hazelnut spread on top and swirled them together with the end of the fork. Then it was simply time to pile on the blueberries, and get stuck in! Mmm, craving satisfied.Food Fervour

It was so rich that I know I won’t be able to eat again for many hours. To be honest, I think coconut cream (even though it may melt due to the meal’s warmth) may taste better than the yoghurt: while it’s good for some tartness (and probiotic qualities!) it’s somehow not quite complementary. If you decide to give this creation a go, let me know what you used and how it turned out 🙂

 

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Cacao Blueberry ‘Ice Cream’

food fervourIn case you haven’t gathered by now, I’m a bit of an ice cream fan. I used to be crazy for it and, while I can still ‘slide’ back into the habit of buying commercial stuff (whether it be a small tub from the supermarket, or a few scoops from a gelati shop) on the odd occasion, I’ve become pretty well disciplined to experiment at home when the desire arises.

It’s actually quite surprising how easy it can be. If you have nuts (& a range of spices) in the pantry, a heap of ‘stuff’ in the freezer and a very powerful blender (mine’s a Thermomix) you can have ice cream in minutes; ice cream will be way better for you than any mass-produced product out there and that should easily satisfy a ‘craving’.

I’ve come across a wide variety of recipes for ‘alternative’ ice creams with the help of Google, so if you want to experiment further do a little research on the net. The most astonishing recipes I came across were for vegan ice creams made entirely from nuts… which really did work! Fat is the key to ice cream however, having said that, some fruits (particularly banana and mango) when frozen thicken beautifully in the blending process.

Drawing on these ideas, along with some others I’ve gained through the Thermomix community, I created this no-added-sugar “ice cream” with a handful of all-natural – mostly frozen – foodstuffs. I have an almost permanent store of frozen fruit and yoghurt cubes in my freezer, which means I’m well prepared to make ice cream at the drop of a hat. Now, if you don’t like yoghurt you can try freezing cubes of coconut milk (vegan option) or perhaps even ordinary cow’s milk (I’ve never tried this), but creams (dairy especially) tend to split when frozen so they’ll affect the texture of your finished product.

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ready-to-freeze yoghurt

Forewarning: don’t expect the smoothest ice cream texture (because of the extra, natural, ‘great-for-your-gut’ fibre in it) and it definitely isn’t as sweet as your commercial counterparts…

Armed with 20gm hazelnuts, 4 dates, 1 frozen banana (cut into chunks), ½ cup frozen blueberries, 100gm frozen yoghurt cubes (approx 8) 1 heaped tablespoon of cacao powder and 1 teaspoon vanilla paste (optional) I created a taste sensation that could have served 2 people… but I ate the whole lot!

Place the hazelnuts and dates (try more than 4 if you are a real sweet tooth) in a high powered blender and blast until the nuts become ‘meal’ (Thermies: 10 seconds, speed 9-10)

Scrape down the sides of the jug/bowl then add the rest of the ingredients: banana, blueberries, yoghurt/milk cubes, cacao & (optional) vanilla. Blend until smooth. This may take 2-3 rounds: repeat blending, stopping, scraping down and mixing a little by hand. (Thermies: I started around Speed 5 and worked my way up to Speed 9 over a 30 second period, stopped, scraped down & mixed then hit it again at Speed 9 for another 30 seconds)

It should be solid enough to dish out in balls that look like huge scoops of ice cream. I topped mine with cacao nibs (coz I love chocolate chip ice cream) and devoured it in a matter of minutes.

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Believe it or not, this is a ‘kale’ (& mango) ice cream, I made from a green smoothie base. 10/10 for imagination?

Let me know how you go, and please feel free to share your variations or own personal experiments 🙂