Valentine’s Day is just days away, and what better way to treat your loved one than with breakfast in bed!
This gorgeous recipe is a fabulous alternative for breakfast, and really easy to make too! It’s an irresistible option that totally transforms the humble bread slice and will become an all-time favourite. You can use pretty much any fruit you fancy, for this we chose to use plums, raspberries and cherries.
You will need:
- 1 punnet plums – peeled and destoned
- 1 punnet raspberries - washed
- 1 punnet cherries – destoned
- 1 vanilla pod – split lengthways
- 4 tbsp muscovado sugar
- 8 slices of gluten-free bread – crusts chopped off
- X2 egg replacer
- 2fl oz (60ml) dairy-free milk
- Pinch of nutmeg/ cinnamon
- 1tbsp dairy-free spread
Add all of the fruit, 2 tbsp of the sugar, and the vanilla pod to a saucepan and leave to gently simmer for 3-4 minutes, remembering to stir occasionally so the fruit doesn’t stick to the bottom of the pan.
Remove the saucepan from the heat, pour the fruit and the juices into a bowl, remove the vanilla pod and leave to cool.
In a separate bowl, add the egg replacer, dairy-free milk and pinch of nutmeg/ cinnamon and mix until well combined.
Place a non-stick frying pan over a medium heat, add the dairy-free spread and allow it to melt.
Dip 1 slice of bread into the egg mix, and make sure both sides are well coated, before adding the bread to the frying pan. Leave to cook for 2-3 minutes until golden brown, before turning over and repeating for the other side.
Remove the slice from the frying pan, and place on a plate. Spread 1-2 tbsp of the cooled fruit and juices and then roll the slice of bread up in a similar way to a pancake.
Sprinkle with a little of the sugar and place on a serving plate.
Repeat until all of the slices of bread have been cooked.