Matcha White Chocolate Hotcake

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Hi there, time for your weekly dose of my word vomit.

Things I’ve appreciated the past week:

  • This place. It’s just such a fun and pleasurable shopping experience.
  • Making pancakes using pancake mix because it’s American Week (haha) at the grocery stores, mixing frozen blueberries into the batter and sandwiching the pancakes with cream cheese filling. Might do a separate post on this one, but all I have to say is the following: my name is Alex and I have finally made pancakes using pre-made mix. And I thoroughly enjoyed it.
  • Making lots of this. It’s the perfect vegan, slightly fudgy yet simultaneously fluffy mug cake. I love a lot of mug cakes for their general ease and convenience, but this is definitely one of my favourites. The optional chocolate is actually a must. And how simple!
  • This show is most certainly not overrated. Heavy on the crying, a well-paced storyline. Just the way it should be.

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A couple of weeks ago I taught someone who never tried matcha before how to make matcha tea, ‘with water first, not milk’, he insisted. I coughed and gave in. There’s a degree of maturity about matcha, even to the seasoned black coffee drinker (me). I drink my coffee black but when it comes to the green stuff, I almost always resort to adding a generous splash of oat milk to soften its edges. I do think believe that people who want to start drinking coffee should enjoy it naked, but matcha necessitates an easing into, a softer approach. Maybe a matcha latte first. I regret not recommending the latter to him; I have this bad habit of not thinking through something properly in the moment. When it comes to baking with matcha, you’re hard-pressed for another ingredient to overshadow its deeper, earthy notes. I was lucky to find a cheap tin of matcha at the Asian grocery store here. It’s almost been a month since I arrived and I’m still not even halfway done with it. 2.50€, would you believe it? Well I still don’t. I know that most places sell matcha powder at a much higher price so don’t feel pressured to burn a hole in your wallet just to make this- you’re also fine making this with half the amount of matcha.

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added banana at the end which is optional!

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with mascarpone, muesli and frozen raspberries

What I love about this hotcake is that, apart from its obvious matcha flavour, something I find lacking in a lot of matcha baking recipes, it’s perfect for sharing with others, or if you live alone, simply freeze whatever you have left and heat it up another time. It’s bouncy, fluffy, with melted white chocolate here and there surprising you at each bite. Matcha and white chocolate are like peas in a pod. Rich, bitter ground leaves with smooth and sweet chocolate. The darling of chocolates.

Key points:

  • DO use the stated amount of baking powder. It may seem like a lot but it’s necessary here
  • The low heat throughout is important, otherwise you will burn that hotcake. Yes, it happened the first time…
  • I added chopped banana to mine but this is optional, I thought it added a different depth of sweetness aside from the white chocolate to cut through the deeper notes of green tea.
  • I recommend using a wide, heavy-duty, nonstick pan that’s at least 9.5 inches. You risk burning the bottom too fast otherwise. Use a frying pan instead of a skillet because skillets are less sensitive to changes in temperature and don’t conduct heat as well. Save those for the oven recipes.
  • A lid for the pan is necessary to cook the top evenly while the bottom cooks, but if you don’t have one you can use a baking sheet. You might have to hold it steady because of its bulk but work with what you have!

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Matcha White Chocolate Hotcake (for 3-4 people)

*indicates a vegan or gluten-free substitution that will be mentioned below the recipe. Please refer to the key points stated above to guide you.

Ingredients

1 egg*

4 tbsp or 28g sugar

0.5 tsp salt

120ml (1/2 cup) milk of choice

35g butter, plus 1 tbsp extra for the pan*

8g (almost 1 tbsp) baking powder

10g (1 heaped tbsp) matcha powder

100g (3/4 cup+2 tbsp) all-purpose flour*

25g (a medium handful) white chocolate, plus more for melting and drizzling on top afterwards (optional)

Optional add-ins: chopped banana or nuts

 

*vegan substitutions: use 1 flax egg instead of the egg. Make this by mixing 1 tbsp ground flaxseed with 3 tbsp water in a small bowl and let that gel for a while before you use it. Use vegan butter in place of regular butter. Coconut oil will work but avocado oil is a little too strong for this recipe.

*gluten-free substitution: substitute the all-purpose flour for the same amount of gluten-free flour blend or 120g of almond flour

 

Directions

Put the butter in a small microwaveable bowl and heat it in the microwave on high power for at least 30-40 seconds, or until melted. Let that cool for a couple of minutes until it reaches room temperature before using. In another medium bowl, whisk together the egg, milk, sugar and salt. If you’re making the vegan egg, make sure the ground flax has gelled up first before mixing it with the other ingredients. Then whisk in the butter when it’s cooled down. Whisk until the mixture is pale and has a slight froth on top. In a separate small bowl, briefly whisk together the flour, baking powder, matcha powder and white chocolate.

Tip this dry mixture into the wet mix and mix everything together with a spoon until just combined. Add the optional add-ins (nuts/banana) at this point. Do not overmix. The mixture will seem thick but will drop off your spoon quite easily with a flick of the hand. Add 2 tbsp more milk if it looks too thick.

Get out your wide pan that’s at least 9.5 inches. You can get away with 9 but you must watch the bottom carefully and keep the heat very low. Put the pan on medium heat and add a generous tablespoon of butter to it. Once the butter is melted, tilt the pan at angles so it coats the entire surface. Add the matcha hotcake batter to the pan and spread it so it evenly coats the bottom with the bottom of a spoon. Put the lid on and let the hotcake cook for 5 minutes, occasionally lifting the lid to wipe off excess condensation. After 5 minutes you should see the edges turn slightly darker and there will be bubbles popping on the surface. At this point, reduce heat to low and continue to cook the hotcake for 7 more minutes, or until the surface is dry and a wooden stick inserted into the middle of the hotcake comes out with dry crumbs.

Peanut Butter Chocolate Chip Cookies

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It feels good to settle into routine in another country. The air is clean and fresh here, the experiences full. There are so many things that I easily take for granted on a daily basis, like walking in the public gardens nearby, or having access to clean water and delicious food at any moment. As much as I love the UK, Germany is beautiful, quaint and interesting in its own ways. Some things I’ve really been enjoying have been:

  • Grocery shopping in Germany. There’s always high-quality food at decent prices, even at the more ‘upmarket’ stores.
  • Evening reading with a drink
  • Of course, the bakeries here. Nussecken and Rosinenschnecken are a couple of my favourites, alongside the classic franzbrötchen.
  • The app Freedom which has (finally) allowed me to melt into phases of deep work on a daily basis, and I can’t recommend it highly enough.
  • This movie and this movie. I’ve learnt and remembered so much during each.
  • Making a page each, every month, for ‘Memories’, ‘Gratitude’ and ‘Recipes to Try/Recipes I loved’ in my bullet journal. They’re simple pages, lined at the border with the dates, 1-30/31, and it’s so fun to fill them in every day, even if there’s nothing or not much to write at all. The very act of putting it in the bullet journal is still fulfilling since it makes me want to fill up each day with something anyway. For the Recipes one so far this month, I currently have my boyfriend’s zucchini lemon pasta and these cookies on it…!

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It’s a classic peanut butter chocolate party. I’ve played with many variations of this tight-knit couple over the years which you can find over at the recipe index. I have a lot to say about this cookie and I’m not sure why, perhaps it’s because I felt like a child making and eating it, with the simple use of white sugar and milk chocolate, no frills and no special ingredients. I didn’t even have baking soda, for goodness sake. But there I was standing in the middle of the kitchen, suddenly five again, happy to have made something delicious yet deceivingly simple.

My first bite was linked to this thought: wow, chewy reached a whole new level. Call me stupid or childish but breaking into one of these cookies was tantamount to tears-of-joy-ecstasy. I couldn’t explain it while standing there in a kitchen so I’ll just babble here. Made a small batch first to test and it came out beautifully, albeit one minor flaw, and I knew I had to share the recipe this week. Puddles of melted chocolate, a gooey, saturated, buttery centre, crisp and chewy edges. I originally planned to make something totally different, but I was craving and wanted to test this successful cookie again months after making them, and the happiness these cookies brought me sent me over the edge, so these are taking the cake this week.

The original recipe I wrote up uses brown sugar and olive oil, the latter of which I used for a more interesting depth of flavour. They’re less crisp around the edges and more of a dense, fudgy cookie, whereas these are slightly lighter with its use of the classic duo- butter and white sugar. The use of white sugar makes for a very craggy surface, which is both aesthetically pleasing and fun to bite into. In most of my recipes I like to use both white and brown sugar for flavour and a dense texture, but the use of solely white sugar here did not compromise on anything since the flavour focus falls on the peanut butter anyway. Try and use that natural, grainy, unsweetened peanut butter; the processed stuff would work well too but try and make sure it’s unsweetened. White sugar may be replaced with cane sugar and brown sugar, but you will end up with a less texturally complex cookie that’s less chewy overall. Finally, as with all good chocolate chip cookie recipes, coarsely chopping the chocolate will make for a more pleasurable eating experience, and the unevenly sized pockets of melted chocolate on a craggy white surface are a visual wonder to behold.

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one of the cookies, warmed up, with tahini, honey and mixed frozen berries, wow

Peanut Butter Chocolate Chip Cookies (makes 6 medium cookies, can be scaled up as needed)

*indicates a vegan or gluten-free substitution that is mentioned below the recipe

Ingredients

60g (1/3 cup) butter, unsalted (*vegan sub)

1 tsp fine salt

140g white sugar

1 egg (*vegan sub)

70g (1/4 cup) peanut butter (I used smooth, but you can use whatever texture you prefer)

130g (1 cup) all-purpose flour (*gf sub)

1 tsp baking powder

80g (almost a whole bar) milk chocolate, coarsely chopped (substitute with dark chocolate here if you prefer)

Coarse salt (such as Maldon) for sprinkling

 

*vegan sub: instead of regular butter use the same amount of vegan butter or margarine

*vegan sub: 1 flax egg: make this by mixing 1 tbsp ground flaxseed with 3 tbsp water in a small bowl, and let that gel for a while before you use it

*gluten-free sub: substitute the all-purpose flour for the same amount of gluten-free flour blend or 250g of almond flour (I don’t recommend using coconut flour here)

 

Directions

Preheat your oven to 180C (350F) and line a baking tray with parchment paper. In a small microwave-safe bowl, melt the butter on high heat for 30 seconds, or until melted. Let that cool for 2 minutes. Then tip the melted butter into a larger bowl, add the sugar and salt and mix well with a whisk. Add the egg and whisk that in well too.

In a separate medium bowl, briefly whisk together the flour, baking powder and chopped chocolate, then tip that into the wet mix. Stir well with a spatula or wooden spoon until everything is just combined. You should have a sticky, thick, but soft and pliable consistency.

Use your hands or a large spoon to scoop batter into golf ball-sized pieces and place them onto the prepared baking tray. You should get 6 cookies exactly. Flatten the cookies slightly and sprinkle with coarse salt. Place the tray in the oven and bake for 12 minutes exactly. The cookies should still look soft when you take them out of the oven, but the edges should look slightly darker- that’s when you know they’re done. If not, bake for 1 minute longer. Leave them to cool for at least 10 minutes before digging in. These are of course best enjoyed warm but can be kept for a few days in an airtight container or freeze and reheat whenever you want.

 

Banana Cake with Toffee Sauce

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Where has the consistency been? This week has been a flurry of priority questioning and it’s taken until now, April, to finally feel as if things are getting back on track. I’ve forgotten how effective blogging is at re-wording my sense of self and re-aligning priorities. More and more I’m realising it’s an outlet, to help me more than just others, and it feels good. If others indeed benefit from my own vulnerability in words as well as my recipes, then the ultimate goal is reached. Further, although Instagram, that occasionally fun and bright little platform, nicely links to this blog, I have to say that words flow a little more naturally here in prose. I can write all the long captions I want on every Instagram post, but that would ruin the point of this blog, and rarely does one go on Instagram to read paragraphs anyway.  There’s no limit here, just freedom of thought as my hands hurry across the keyboard. And doing it even just once a week is such a great relief, a comfort, away from other pressing worries.

Life is supposedly about work and play, but I realised there must be a couple of concrete things in place, done on the daily or weekly, that help reinforce my work ethic and everything else that comes in this sphere of daily living. Namely, blogging like this, fitness and health, and words. There are some practical ways in which these can be enforced, ways which in previous years I may have been too nervous to talk or even blog about. In the points below I’m more specific in methods that help my human relations (this is the one thing I think I’ll always be private about), body, life and general goals.

read and write a little everyday: words are assuagement, trailing between my teeth and lips and hands, giving meaning to the smallest overlooked things on the daily, resetting focus and slowing down my (usually too fast to the point of no return) brain. So a little everyday goes a long way. I’ve been journalling almost every day since I was 7, so I’m happy that that’s a natural habit in place, but my reading of books could seriously be upped, and my German is still incredibly poor so I must drastically improve my practice, with this blogpost keeping me accountable.

On this note on words, here’s an interesting quote to fluff up your day: ‘Science is one way of connecting with the mystery of existence. Atheism is inconsistent with the scientific method because atheism is a declaration of nonbelief, but there are not really any declarations in science.’–Marcelo Gleiser, winner of the Templeton Prize 2019. Funny to read this as I constantly question where I am on the spirituality spectrum. That was something complex compressed neatly into a few keen sentences, something to think about more often.

cardio and strength training: movement is another meditation. I’ve been trying to alternate between these two 4 times a week, and I’ve found my general focus and memory to have improved significantly. Yoga, spinning, bodypump classes, and walking daily. I have pretty crap stamina so aiming to get stronger with time, as I zone out and tune in, and to improve insulin sensitivity. Anyone else have a strict fitness routine?

food: I’ll repeat myself every day if I have to– this blog is my fairytale place. It makes me happy to write about sweet things, made slowly and pleasingly with jazz music in the background, but it’s by no means what I eat on a daily basis. As much as I hate to admit it, I’m pretty health-conscious, given what I study (human nutrition, gut health and how it links to brain health), but good at pretending I’m not. I will happily visit the newest bakeries and indulge my sweet tooth, but that probably goes as far as once or twice a week, and I’m apt to look out for the other sugary things I enjoy slotting into my meals: sweet chilli sauce, oat mochas (I’m having one right now, guilty), maple syrup, etc. I never can, or will, be too militant because this in itself is a set-up for failure and a very UNfun life. So here’s to more protein in my protein-lacking diet, slow-releasing carbohydrates, more whole fruit and veg, and less sugar overall to keep me feeling sluggish.

And with that said…

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Cake. A cake for the weekend, or a midweek pick-me-up. This banana cake has olive oil in it, which I find readily complements the ripe banana flavour, but if you so happen to not have that on hand, then any other oil (sunflower, rapeseed or even coconut) would work. Maybe not sesame. There’s not much oil in the cake anyway, so you should be safe in any case.

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Banana, chocolate, olive oil. A serious, yet light-hearted, harmony. I experimented with the vegan version of this using ground flaxseed to make the flax eggs, but really this was The best part of eating this cake, in my humble opinion, is the drizzling of hot toffee sauce and cold cream (plain or coconut) on the cake, making it a squidgy, moreish mess, dry and wet in all the right places, before digging in. The hot and cold and bit of banana on top of the cake come together in a cute waltz that intensifies into a crazy textural orgasm. So hot.

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Ingredients (makes one 9-inch cake)

For the cake:

188g (1+1/2 cups) plain, all-purpose flour

1.5 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1 tsp vanilla extract

handful of chopped chocolate (milk/dark)

230g (around 1+1/4 cup, unpacked) light/dark brown sugar

4+1/2 bananas, 2 whole and 2+1/2 mashed

3 eggs or 4 flax eggs (made by mixing 4 tbsp ground flaxseed with 7 tbsp water and leaving aside for a while to gel)

120ml (1/2 cup) olive oil, or sub with melted butter/vegan butter/another oil that’s more neutrally flavoured

Handful of chopped chocolate

For the toffee sauce:

113g (1/2 cup) butter/vegan butter

3 tsp fine salt

135g (2/3 cup, unpacked) light or dark brown sugar

120ml (1/2 cup) heavy cream or coconut cream

Directions

For the cake:

Preheat your oven to 180C (350F). Grease a standard 9-inch round cake pan. It would be easy if you use a springform pan, in which case you can easily take the cake out, and I don’t bother lining the tin. If you do use a normal pan then make sure to line your tin with parchment paper.

In a large bowl, whisk together the flour, salt, cinnamon and baking powder. In another medium bowl, whisk together the mashed bananas (2+1/2), brown sugar, eggs, oil and salt. Add the wet mix to the dry mix and fold everything together until you get a nice homogenous batter. Some banana lumps are fine. Pour the cake batter into the pan. Next, cut each of the remaining 2 bananas in half, and then cut each half again in half, lengthwise this time. You end up with 8 short banana halves. Place each banana piece cut side up in a wheel formation (or however you like) on the cake, then sprinkle on the chopped chocolate on top, then place the cake into the preheated oven to bake for 35 minutes exactly.

Meanwhile, make the toffee sauce. Add the brown sugar and butter to a saucepan, bring the heat up to the highest and wait for the mixture to come to a boil, helping the brown sugar and butter to dissolve faster by nudging the mixture with a wooden spoon. Once it starts to sizzle, let bubble for 2 minutes, then add the cream and whisk. It will sputter a little, but that’s normal and good. Cook for a couple more minutes, then bring the heat down, cook one more minute until everything is smooth and caramel-coloured, and take it off the heat.

Once the cake is baked, take out of the oven and let it cool for 10 minutes. Serve with the toffee sauce and some extra cold cream or coconut cream. Store the toffee sauce in the fridge, and the cake at room temperature for up to 4 days in an airtight container.

Soufflé Pancakes

As the year passes, in too quickly a manner, there has been a burgeoning demand for precious moments and their savouring.

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One of those precious moments happened last year, or perhaps a little before that, when I successfully made these Japanese soufflé pancakes. And since one of my life missions has been to having a professional feel for developing accurate, DELICIOUS vegan or plant-based reproductions of my favourite, usually nostalgic, breakfast or baking recipes, I couldn’t miss the chance to do so this time. I haven’t had these pancakes in ages, but they really are beautiful things. Admittedly, their sky-high, pillowy nature makes them not quite so pancake-like in the books of many purists, whatever continent may be in. Eating them, nevertheless, is pure ecstasy, and that’s what really matters. Each bite is weightless, teeth effortlessly sinking into these fluffy bodies. The little bit of sugar added to these pancakes suffices, coming through clearly purely due to all that air in each tower of a cake.

The addition of pumpkin purée here comes in handy after Fall, when you may still have half-cans of the stuff lying around. It adds the texture and flavour of egg yolk, which is what I originally use in the ‘normal’ recipe, without being intrusive with pumpkin’s own natural flavour. As for the Japanese (kewpie as it’s called) mayonnaise that’s one of the main stars in the normal recipe, vegan mayonnaise is used. I use the one by the brand Follow Your Heart, which tastes astoundingly like the real thing– crazy! The only thing here which isn’t exactly comforting is the use of white sugar, since I learnt that it’s common for the stuff to be made from bone char, and I am still trying to cut down on the use of refined sugar in general, since its general effects, both physically and mentally, just aren’t very desirable. However, I had some lying around and did not want to waste it, so that happened. Would be very grateful for any recommendations for substitutions!

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Soufflé pancakes (serves 1-2)

Ingredients  

4 tbsp pumpkin purée (sub: 2 egg yolks)

1 heaping tbsp. vegan mayonnaise (sub: normal mayonnaise if you’re not vegan)

The liquid from 1 can of chickpeas (aquafaba; sub: 2 egg whites)

½ tsp salt

2 tbsp white sugar

5 tbsp cake flour

1 tsp baking powder

some vegan butter for the pan during cooking

Directions

Prepare your pan and ring molds– you will need 3-4 4-inch wide ring molds for this. I actually did not have this on hand so I improvised and stapled together rings of aluminium foil to get the same effect. Note to self: use ring molds next time. The foil works but you have an increased chance of leakage at the bottom!

In a bowl, briefly whisk together the cake flour and baking powder. Then add the pumpkin purée, salt and vegan mayo. Whisk these together until you get a thick, dark yellow, almost paste-like mixture.

In a separate clean bowl, use an electric whisk to beat the aquafaba on high until frothy and mostly white throughout. Once you reach this frothy point, add the sugar and continue beating on high until you get a thick consistency. Aquafaba takes longer to whip up than normal egg white so be patient here– this can take up to 5 minutes. Meanwhile, place your pan on the stove to preheat it on medium heat. Once thickly whipped, add the aquafaba to the pumpkin mixture and gently fold with a spatula (I recommend a rubber one) until you get an incredibly light and airy consistency. At this point, your pan will be rather hot. Place your ring molds on the pan and add the batter to one of the molds until it is ¾ full. Cover the pan with its lid and wait 2-3 minutes. Remove the lid– once you see that the top is rather firm, use a flat pancake spatula to flip the pancake with the ring mold still in tact, to cook the other side. Remove this pancake and put it on a paper towel on a plate to rest while you cook the rest of the batter.

 

Cornflake-crusted Stuffed French Toast

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Well, hi guys, it’s been a while. With everything seeming to happen at the same time, it feels almost strange to be typing on this platform again about things closest to my heart (aka sugar, spice and all things nice).

Above all, and most importantly, let there be french toast. The one food I will gladly eat every day three times a day. The one thing I love so much that I have a whole section in my recipe page dedicated to it.

There have been pockets of time in the past few weeks which have granted me access to memories only of the sweetest kind. I’ve tried making all sorts of fancy french toast get-ups, usually never with any regret (hello bagel french toast and black sesame french toast), although I have to say this childish cornflake-crusted banana-stuffed one is  not only a weekend winner, but a fanciful play on all things childhood-sweet. It’s any golden childhood memory on a plate– swinging through falling leaves on a swing, drinking hot chocolate by a fire.

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I understand that french toast isn’t considered french toast unless made with real, proper egg, so perhaps me going plant-based (it’s been over a year now) has put, on a subconscious level, the idea of good weekend french toast aside. But coming across multiple mouth-watering french toasts on Instagram and elsewhere on the www has made me determined to recreate a vegan version that’s just as good, and possibly better, than what most of us may find out there in the cafe-sphere. So if you’re quite the purist, go ahead and use real or vegan egg. But perhaps just once, try this combination of mashed banana, cinnamon and milk, which saturates your soft bread to the most ideal degree, resulting in french toast that’s neither too soggy nor rubbery. Oh, rubbery is the worst, isn’t it?

As human beings we require simple sustenance. But sometimes the simplest matters turn out to be the most delicious, and the smallest twist using something as ubiquitous and childish as cornflakes makes all the difference. Making a most delicious french toast right in your own kitchen is truly the most rewarding thing. Not much fuss, no wallet-burning, and a 100% goodness guarantee. So you can make this, and get back to whatever you’re doing the rest of the day, all the while knowing you’ve done something terribly good for yourself.

Quote of the day: ‘We are human beings, not human doings’

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Cornflake-crusted Cinnamon Banana French Toast (serves 1)

Ingredients

2 slices vegan brioche/ any soft bread of your choice

2 bananas, one mashed, and one sliced thickly at a slight angle.

60ml (1/4 cup) almond milk

1 tsp ground cinnamon

handful of cornflakes

3 tbsp brown sugar

vegan butter for caramelising

handful of frozen berries (optional)

icing sugar (optional, for decoration)

Directions

Place the cornflakes in a bowl and use your (clean, hopefully) hands to crush them into chunks. Pour the cornflakes into a shallow dish. Don’t worry if you are left with quite a few larger chunks– this will only give more texture to your french toast. In another bowl, use a fork to briefly mix together your french toast batter– the mashed banana, almond milk and cinnamon. Don’t worry about little chunks of banana in there. Add a pat of vegan butter or oil to a medium nonstick pan to start making the caramelised banana.

Once the pan is hot, add a little more vegan butter to the pan, together with the brown sugar. Add the sliced banana to the hot pan and let it caramelise for a minute. Once the side facing down is a nice caramelised golden colour, use a spatula to flip the banana slices and cook the other side. Once the bananas are nicely soft and caramelised, set them aside in a bowl while you make the french toast. Leave the pan on medium heat.

Dip both sides of one of the bread slices into the mashed banana mixture, then dip one side into the crushed cornflakes. Repeat for the other bread slice. Place the cornflake-side of one bread slice onto the hot pan to cook, add the caramelised bananas on the side facing up. Add the handful of berries if you wish– I think it adds a lovely tang to cut through all that sweet chimerical flavour. Then close your french toast sandwich with the other slice of bread. Once the side facing down has been cooking for a minute or so, use your spatula to check if that side is golden-crisp and cooked. If it is, flip the sandwich over and cook the second side.

Once finished, cut your french toast sandwich on the diagonal, then top with any leftover caramelised banana you have, and a sprinkling of icing sugar. Serve with more berries and a splosh of yoghurt. HELLO Saturday.