K33 KitchenEuropeanFrenchWestern EuropeanBreadsBreakfastPlant-basedQuick and easySummerToastVeganVegan recipeRecipePlantbasedVegetarian
2 tbsp plain all-purpose flour1 tbsp ground flaxseeds1 tbsp maple syrup1 tsp vanilla extract1/2 tsp cinnamon200ml unsweetened almond milk or any plant milk4 slices of thick white bread2 tbsp olive oil3 tbsp maple syrup1 tbsp water1 white nectarines, cut into 8 wedgesIcing sugar for dustingWhisk the flour, ground flaxseeds, maple syrup, vanilla extract, cinnamon and milk together in a shallow bowl. Mix well and set aside. This step needs to be done before cooking the nectarine so that the flaxseeds have time to absorb the milk.Heat the 1/2 tablespoon oil in a non-stick pan on high heat.Place the nectarine wedges in a frying pan and cook on a high heat for 2 minutes. Flip the slices over and cook for another 2 minutes until both sides are nicely brown.Bring the heat down to medium and add the maple syrup and water. Continue cooking for 3 – 5 minutes – the water should slowly start to evaporate and the syrup should start to turn golden in colour (but not burnt). Turn the wedges occasionally, making sure the syrup covers the wedges evenly.Transfer the wedges and their syrup to a container, set aside.Let’s get the toast ready – clean up the pan, add 1 1/2 tablespoons of oil and heat on a high heat.Give the milk mixture a little stir, dip a slice of bread into it for 10-15 seconds, flip the bread, and dip the slice for another 10-15 seconds. Shake off any excess mixture.Fry the bread on both sides until it starts to brown and crisp at the edges. Repeat this same process again until all 4 pieces of toasts are nicely browned.Serve the nectarine and syrup on the toast and dust with icing sugar. Enjoy!
When I went to the supermarket yesterday I found the shelves filled with large, fresh white nectarines. I hadn’t tried them before but still the naturally sweet aroma was coming through the packaging. Thinking they must be super juicy and sweet, so I bought 2 packs. 🤤🤤🤤
As soon as I got home I picked out the biggest nectarine and gave it a big bite. The natural sweetness slowly spread through my mouth and at the same time a big smile spread on my face. It was sooooo sweet and flavoursome! I normally don’t like chocolate (don’t hate me 🙈) and processed sweets like icing or candy, but I love sweet fruits like cherry, nectarine, and mango.
I felt like I must make the most of these delicious fruits and since I haven’t had French toast for a while, why not make some French toast with nectarines?
Whisk the flour, ground flaxseeds, maple syrup, vanilla extract, cinnamon and milk together in a shallow bowl. Mix well and set aside.
This step needs to be done before cooking the nectarine so that the flaxseeds have time to absorb the milk.
Wash the nectarine and cut it in half lengthwise along the pit.
Twist the two halves in opposite directions. Remove the pit and cut it into 8 wedges.
Place the nectarine wedges in a frying pan and cook on a high heat for 2 minutes. Flip the slices over and cook for another 2 minutes until both sides are nicely brown.
Bring the heat down to medium and add the maple syrup and water. Continue cooking for 3 – 5 minutes – the water should slowly start to evaporate and the syrup should start to turn golden in colour (but not burnt). Turn the wedges occasionally, making sure the syrup covers the wedges evenly.
Transfer the wedges and their syrup to a container, set aside.
Let’s get the toast ready – clean up the pan, add 1 1/2 tablespoons of oil and heat on a high heat.
Give the milk mixture a little stir, dip a slice of bread into it for 10-15 seconds, flip the bread, and dip the slice for another 10-15 seconds. Shake off any excess mixture.
Fry the bread on both sides until it starts to brown and crisp at the edges. Repeat this same process again until all 4 pieces of toasts are nicely browned.
If you have a big pan, you can fry more than 1 piece of toast at a time as long as they don’t touch each other.
Serve the nectarine and syrup on the toast and dust with icing sugar. Enjoy!
This French toast with nectarine is so sweet and flavoursome. The toast is crispy on the outside and soft on the inside – perfect for breakfast, snacks, afternoon tea, and even dessert. I could eat this all day long and never get enough of it. If you like this recipe, please check out my other breakfast ideas here.
Let me know if you try out this recipe. You can leave a comment below, or take a picture and tag it with #k33_kitchen and share it on Instagram! I’d love to see what you come up with. Cheers, hope you enjoy my recipes!
Whisk the flour, ground flaxseeds, maple syrup, vanilla extract, cinnamon and milk together in a shallow bowl. Mix well and set aside. This step needs to be done before cooking the nectarine so that the flaxseeds have time to absorb the milk.
Heat the 1/2 tablespoon oil in a non-stick pan on high heat.
Place the nectarine wedges in a frying pan and cook on a high heat for 2 minutes. Flip the slices over and cook for another 2 minutes until both sides are nicely brown.
Bring the heat down to medium and add the maple syrup and water. Continue cooking for 3 – 5 minutes – the water should slowly start to evaporate and the syrup should start to turn golden in colour (but not burnt). Turn the wedges occasionally, making sure the syrup covers the wedges evenly.
Transfer the wedges and their syrup to a container, set aside.
Let’s get the toast ready – clean up the pan, add 1 1/2 tablespoons of oil and heat on a high heat.
Give the milk mixture a little stir, dip a slice of bread into it for 10-15 seconds, flip the bread, and dip the slice for another 10-15 seconds. Shake off any excess mixture.
Fry the bread on both sides until it starts to brown and crisp at the edges. Repeat this same process again until all 4 pieces of toasts are nicely browned.
Serve the nectarine and syrup on the toast and dust with icing sugar. Enjoy!
Hello! My name is Kee. I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker based in London.
For me, food is not just the indulgence of taste-buds; it is a way to connect people together, a way of feeling, of touching, of loving and of sharing. It creates a moment, a memory and a togetherness with someone you care for or an experience just for yourself. I want to create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater. Seeing people’s joy when eating just gives me butterflies and so here I am. Welcome to K33 Kitchen! <3 <3
Looks good
Thx 🌹❤️