Orange, Ginger and Cinnamon Vegan French Toast

It’s all about the oranges here at the moment. Christmas in Andalucia is punctuated with piles of them, in my house anyway. The smell of a freshly peeled mandarin is the scent of Christmas in my opinion, along with cinnamon it is better than any plug-in air freshener.

So, for me, any excuse for zesting an orange or mandarin and I’m there. Epecially since I have a new microplane zester which is my new favourite kitchen thing.

This is the perfect Christmas breakfast/brunch. Served with a glass of freshly squeezed orange juice (topped off with some champagne) and you’re ready for anything. This version is vegan but you can just as easily use eggs, I won’t be offended. It is Christmas after all. I used walnut bread for this, it’s a lovely combination with the orange and cinnamon.

This recipe was the most requested from the Blissful Bites cookbook giveaway I hosted a few months ago. It was acutally a tie between this and the coconut chocolate bars, so I will be doing those aswell. I just have to catch up with myself first. I have at least ten recipes all photographed and ready to go but am finding it difficult to find the time to blog as much as I would like at the moment. Christmas and dog walking have taken over slightly.

Orange, Ginger & Cinnamon Vegan French Toast

Serves 2, vegan. Adapted from Blissful Bites

• 200 ml (1 cup) almond/rice/soy milk
• 1 orange, zested & juiced
• 1 tsp vanilla extract
• 1 tbsp maple syrup or miel de cana (plus extra to serve)
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tbsp arrowroot dissolved in 100 ml soy/rice/almond milk (0r 2 eggs, beaten)
• 1 tbsp flax meal
• pinch of salt
• 4-6 slices rustic bread, ciabatta is good I used walnut bread

Whisk all the ingredients together (except the bread) in a large bowl until well combined. Put the bread slices in the mixture and leave it to soak up the liquid for at least 10 minutes.

Preheat oven to 180 C and line a baking tray with baking paper.  Lift each piece of bread out of the mixture and place it on the lined baking tray. Bake for 4 minutes then turn it over to bake for another 4 minutes on the other side.

Heat a small amount of olive oil in a frying pan over a medium heat. Cook the bread for about two minutes on each side until browned. You may need to do two batches, if so keep the rest warm in the oven.

Serve immediately sprinkled with a little more cinnamon and drizzled generously with  maple syrup.

I’ve been very busy making my amaretto soaked sultana, cranberry & almond mince pies and easy mandarin jam this weekend. Here are some more of my favourite Christmas recipes that you might not have seen…..

Savoury Feta & Pomegranate Cheesecake, the perfect starter/appetizer

Festive Season Spanikopita with Chestnut & Cranberry, the best veggie main course option

Mandarin Drizzle Cake, for when you put your feet up with a cup of tea or people pop round

Homemade Panettone with Mandarin Jam, another luxurious Christmas breakfast idea

Christmas Biscotti with chocolate & cranberries, easier than you think and great for gifts

Tex Mex Eggs with chilli cheese sauce, the best hangover cure I’ve found.

Enjoy!