Ingredients

• Ingredients 1 tbsp egg-replacer powder 125ml/4fl oz/½ cup soya milk, homemade or store-bought 1 tbsp maple syrup, plus Extra to drizzle A pinch of freshly grated nutmeg A pinch of ground cinnamon 1 tbsp coconut oil (or cooking oil of your choice), plus extra for frying, if needed 4 slices of brown bread, white bread or baguette To serve: Dairy-free yogurt 200g/7oz/1¹⁄³ cups mixed berries (strawberries, raspberries, blueberries and blackberries) Icing (confectioners’) sugar to dust

Preparation

• Method Put the egg-replacer powder in a large bowl. Add the milk, maple syrup and spices and mix well until smooth. Heat the coconut oil in a frying pan over a medium heat. Quickly dip one slice of bread into the ‘egg’ mixture and turn until well coated. Add to the pan and fry for 3–4 minutes until well browned, then flip over and brown the other side. Remove from the pan and keep it warm while you repeat with the remaining slices, adding more oil to the pan as needed. Divide onto plates and top with a spoonful of Raw Cashew Cream, if you like. Drizzle with extra maple syrup and add a good handful of berries, then dust with icing sugar and serve.